Zucchini “Spaghetti” with Basil and Pine Nuts
- Total Time: 25 mins
- Yield: 4 1x
Description
Crunchy and delicious julienne shredded zucchini gets enhanced with fresh basil and nutty pine nuts.
Ingredients
- 4 small yellow zucchini
- 1 large green zucchini
- 2 tbsp (30 ml) olive oil
- 4 cloves of garlic, grated
- 1/4 tsp salt
- ⅛ tsp black pepper
- 1/2 cup (120 ml) chopped basil
- 3 1/2 tbsp (50 ml) raw pine nuts
- 1-2 tsp lemon zest (optional)
Instructions
- Using a julienne peeler, cut long strips of zucchini, until you reach the seeded core (where it becomes too soft to peel). Reserve the cores to use in soups, stir fries, etc (See Note)
- Heat 1 1/2 tbsp of olive oil in a large non stick pan. Add zucchini, grated garlic, salt and pepper and cook at medium heat for 5-10 minutes ( the times depends on the texture you prefer. For firmer, “crunchier” zucchini, cook for less time). Remove from heat and place in a shallow bowl
- Add pine nuts to the pan and toast for 2-3 minutes until golden brown, tossing often (pay close attention to the pine nuts as they can easily burn!). Add to cooked zucchini
- Sprinkle chopped basil and lemon zest (if using) and drizzle remaining 1/2 tbsp of olive oil
Notes
- If you don’t have a julienne peeler, use a regular vegetable peeler to make wider ribbons.
- You’ll have “fettuccine” instead of “spaghetti”!!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 160
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Frequently Asked Questions
Does the cooking time affect the texture of the zucchini strands?
Yes — the recipe gives a range of 5–10 minutes for cooking the zucchini in 1½ tbsp of olive oil with grated garlic, salt, and pepper, and explicitly notes the time depends on the texture you prefer. Cook for less time for crunchier strands, longer for softer ones.
How do I keep the pine nuts from burning?
The instructions specifically warn to pay close attention because pine nuts can easily burn. Toast the 3½ tbsp of raw pine nuts in the same pan for 2–3 minutes, tossing them often, and pull them off the heat as soon as they turn golden brown. 
What if I don’t have a julienne peeler?
The notes say you can use a regular vegetable peeler instead, which produces wider ribbons rather than thin strands — giving you “fettuccine” instead of “spaghetti.” The technique is otherwise the same: peel down the length of the zucchini until you reach the seedy core.
