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Summer Squash Pasta Substitute

You can eat this as a side dish or use the way you would use shaped pasta in a dish. It gives you the mouthfeel of al dente pasta and substance and body to the sauce without the evil carbohydrates of pasta.


  • 6-8 medium zucchini or any summer squash
  • olive oil


  1. Slice the squash in 1/8" thick slices. A mandolin comes in real handy for this and I would get one if you decide you like the recipe.
  2. Using a cast-iron skillet add just enough oil to coat the bottom and turn the burner to high heat.

  3. Saute the squash a batch a time adding a little more oil each time. Each batch can be several layers of squash deep.  I find about three deep works best.
  4. Turn periodically with a spatula to avoid burning. You want most of the squash in a batch to have been in contact with the bottom for several minutes and be a bit blackened but not burnt.
  5. Remove and repeat with the next batch until all your slices are done.