Zucchini “Pasta”

One of the newest additions to our kitchen collection is a kitchen mandolin.

Master slicer.

Source. You can literally slice in any shape or size – it can even make french fries. The first test of the mandolin was something I had been meaning to try for a while: zucchini “pasta” noodles. The giant zucchini available at the farmer’s market are the perfect length for such noodles. Using the julienne attachment, I created long stringy strips of zucchini.


The other star of this dish was some of the last heirloom tomatoes of the season.

So colorful.

Sliced, of course, with one of my new knives! The third star? Baked tofu. I did that earlier this afternoon – at 375 degrees for 30 minutes. The tofu [Twin Oaks’ “Fine Herb” blend tofu] marinated in soy sauce for the afternoon before being baked. The sweetness of the herbs with the saltiness of the soy sauce was a delicious and welcome surprise.


The zucchini noodles were mixed with the last of a bag of Carba-Nada brand fettucine noodles for an extra protein boost.

Pasta on pasta.

Then came the rest of the vegetables, sauteed in a monstrous amount of garlic and fresh basil.

Chickpeas and edamame, too.

Onion, mushroom, garlic blend.

Plus tomatoes and basil. Steamy!

Then it was all tossed into a giant bowl, topped with a few tablespoons of roasted pepper marinara (I originally wanted to make it from scratch, but opted for Whole Foods’ brand instead), tofu, more basil, and vegan parmesan. Delicious early fall dish! I just wish our kitchen wasn’t so hot…

Veg bowl.

Perfect fuel for a concert at which we will be the oldest people, for sure.

Julienned Zucchini “Pasta” with Fresh Vegetables and Baked Tofu (Vegetarian, Vegan)

Prep Time: 20 minutes (excluding baked tofu)

Serves: 2

Tools: Kitchen mandolin


  • 1 zucchini, julienned
  • 2 servings baked tofu (see instructions above)
  • 1 cup heirloom grape tomatoes, sliced in half
  • 1 cup mushrooms, sliced
  • 1/2 red onion, slivered
  • 4 garlic cloves, minced
  • 1/4 cup garbanzo beans
  • 1/4 cup edamame
  • Handful of basil, chopped, plus more for garnish
  • 1 tsp olive oil
  • Salt & pepper


  • Handful regular noodles of your choice
  • Vegan (or dairy) parmesan cheese
  • 1/4  cup marinara sauce (between the two bowls)


1. Prepare the baked tofu at your convenience.

2. Using a kitchen mandolin, julienne the zucchini into a bowl, toss to separate into “noodles.”

3. In a pan, saute oil, onion and garlic until soft, about 5 minutes. Add mushrooms until the juices are released.

4. Mix in tomatoes and sliced basil, salt and pepper. Cook until tomatoes start to “pop.”

5. For the last minute, mix in the garbanzo beans and edamame.

6. Pour the vegetables on top of the zucchini pasta. Top with cheese, tofu, and marinara, or mix with regular noodles, if using.


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Categories: Recipes


Courtney grew up in Reading, PA, and has lived in New York City (where she earned a bachelor's degree at NYU), Prague, Philadelphia, and Charlottesville (where she received a J.D. from UVa Law). Courtney and her new husband will settle in Philadelphia following a six-week Euro-trip extravaganza in September of 2012. Courtney's interests include music, writing, criticism, fitness, travel, cooking, and sports. Please enjoy the blog. LinkedIn: http://www.linkedin.com/pub/courtney-marello/1a/375/b30 Tumblr: http://abarrelofoddsandends.tumblr.com/


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2 Comments on “Zucchini “Pasta””

  1. September 26, 2011 at 7:46 pm #


  2. September 26, 2011 at 8:47 pm #

    Tofu mushroom recipe looks excellent
    Nice Post
    thanks for sharing.


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