Add a Twist to Pasta Night with Zucchini “Pasta”

Zucchini Pasta, Recipe, Dining Jackson Hole, The Daily Dish, Recipe from the Daily Dish, Dishing Jackson Hole

Via Pinterest

This vegetable dish is reminiscent of pasta. It tastes like pasta, but is pure vegetables. I got the idea to try this from a wonderful vegetarian dish I had at Rendezvous Bistro.










Very easy, and really tasty!


Zucchini Pasta


  • 2 lbs of zucchini
  • 1 cup of broth (I used beef broth)
  • 3 Tbsps. of Vom Fass Oregano EVOO
  • 2 Tbsps. of Crescendo Aglio Olio & Pepperoncino (available at Vom Fass)
  • A mandoline that can cut the zucchini into small strips
  • 1 tsp. Crescendo Celery Salt
  • Crescendo Garlic Pepper
  • Sliced and sauteed Italian Sausage (optional)


  • Wash and dry the zucchini. Cut off both ends of the. Using the hand guard -- let me repeat -- using the hand guard, slice the zucchini into strips using the mandoline.
  • In a bowl, combine 1 Tbsp. of the Oregano EVOO with 1 Tbsp. of the Aglio Olio & Pepperoncino spice blend. Set aside.
  • In a small sauce pan, combine the broth, 2 Tbsps of the Oregano EVOO, 1 Tbsp. of the Aglio Olio & Pepperoncino spice blend and the Celery Salt. Bring to a boil.
  • Add the zucchini strips. Cover the pan. Don't worry that the broth will not cover all of the zucchini.
  • After a minute, turn the zucchini over so that the top is on the bottom. Cook about 2 minutes total.
  • Pour entire contents of pan into bowl with Oregano EVOO and Aglio Olio & Pepperoncino spice blend. Let sit for 2 minutes before serving with broth. Use Crescendo Garlic Pepper to taste.
  • You can add sliced and sauteed Italian Sausage to the zucchini pasta if you wish or serve it as a vegetarian main entree or a side dish. The zucchini should be al dente.




About Author

Never one to shy away from trying something new, Kim Weiss shares her love of cooking and her taste for experimentation with us each week in The Creative Kitchen. Weiss was born into a family of cooks. Her father was a gourmet. Her aunts could collectively cook circles around anyone, and her grandmother, she claims, “was the best southern cook God put on the face of this earth.” Weiss began cooking for her family and friends at age 10 and hasn’t stopped. While formally schooled as a lawyer and not as a chef, she applies the same kind of creativity to cooking that she once put into crafting a legal argument. Weiss is also the owner of Vom Fass, a store selling gourmet culinary condiments, fruit vinegars, exquisite oils, selected wines and spirits.

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