Random Cooking Chemistry: Zucchini Pasta w/ a Parmesan Olive Oil Sauce

The finished product.

One of my favorite vegetables to eat are zucchinis.  However, in the summer time I don’t think that anyone really likes to turn on their stove, of course in a heat wave like this.  So, to save you all from passing out from heat exhaustion I wanted to share this quick and easy recipe.  This recipe should make two servings.


  • 1 Large zucchini
  • 2/3 cups of cherry tomatoes, halved
  • 2 stems of  scallions, chopped

Parmesan Olive Oil Sauce

  • 1/4 cup olive oil
  • 1/3 grated Parmesan cheese (roughly half on pasta)
  • 1 clove of garlic, minced
  • 1 tsp. parsley
  • 1/4 tsp. cayenne pepper
  • Salt & pepper to taste


    1. Wash & peel zucchini ( I used my Pampered Chef Julienne Peeler seen here)
    2. Chop scallions & halve the cherry tomatoes
    3. Toss together and set aside.

You sir, have been noodled!

Large zucchini & chopped veggies.

      4. Add together your olive oil, garlic, parsley, cayenne pepper, and half of the grated Parmesan cheese in a separate bowl.
      5. Toss the rest of the cheese in the noodle mixture.
      6. Add salt & pepper to taste and toss desired amount over your noodles. ( I usually keep my noodles and sauce separate until I’m ready to eat).

I hope you all enjoyed this refreshing vegetarian “pasta” dish.



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