With summer well on its way, I thought it would be great to share one of my favorite recipes: Summer Zucchini Pasta.  This easy-to-make recipe is perfect for a summer dinner.  Serve hot or cold, this pasta is full of flavor and fiber.

You will need:

A large frying pan, a butcher knife, a cutting board, a large bowl, a small bowl, a sieve or strainer, a handheld juicer, tongs, a vegetable spaghetti maker (check out these: Home-it Spiralizer or Vegetti)

(No conflict of interest exists. The products in this post are mentioned solely for exemplification, not for commercial endorsement or marketing purposes.)



3 to 4 large zucchini

1 large red bell pepper

2 Tbsp olive oil

1 lemon

1 tsp minced garlic

1 tsp ginger powder (fresh grated ginger can be used instead)

salt and pepper to taste



  1. Wash the zucchini, bell pepper, and lemon thoroughly.
  2. Slice the top (1/4 inch) of the bell pepper off to expose the seed grouping.  Cut the flesh (a.k.a. ribs) that attaches the seed grouping to the inner walls of the pepper. Remove and discard the entire seed grouping. (This part is edible, but many find it too bitter and spicy.)
  3. Slice the pepper in half lengthwise before slicing into strips about 1/2 inch thick.  Set aside in a small bowl.
  4. Cut the ends off of the zucchini.  Place into spiralizer and twist to make zucchini spaghetti.  Do this over the large bowl.  When complete, cut the pile of zucchini spaghetti in half by moving the knife in one direction across the center of the bowl.  This makes the pieces of spaghetti more manageable.
  5. Transfer the sliced peppers into the bowl with the zucchini.  Add the garlic and ginger.
  6. Cut the lemon in half.  Place the strainer over the noodles and use the handheld juicer to juice the lemon.  The strainer will catch the seeds.
  7. Add 1 Tbsp of olive oil to the zucchini and mix all the ingredients with your clean hands or tongs.  Make sure that the garlic and ginger are well mixed to avoid clumps.
  8. Heat 1 Tbsp of olive oil in a large frying pan on medium heat.  When the olive oil easily coats the bottom of the pan, add the zucchini mix and start cooking.  Toss with the tongs every few minutes to ensure all parts are cooked.  Cook for 10-15 minutes (depending on the heat of your stove).  Cook to desired consistency (al dente to limp).
  9. Serve immediately or place in the fridge.


Enjoy this healthy and delicious treat!

Author: Devon L. Golem, PDevon L Golem PhD RDhD, RD is the new VAND Professional Education Chair.  She is originally a Californian, but has lived in many states.  She has been an RD since 2003 and has worked in a variety of settings with many different patients.  She earned her PhD in both Nutritional and Exercise Sciences from Rutgers University.  She has since worked in academia as a department chair and a dietetics program director.  She is now the founder of the Institute of Continuing Education for Nutrition Professionals which aims to enhance the expertise of nutrition professionals through engaging education.