Two zucchini pasta recipes or how to prepare zucchini

Zucchini is the vegetable with the least calories and zucchini are an ideal vegetarian dish for both adults and the little ones in the house

Did you know that zucchini is the vegetable with the fewest calories? Perhaps that is the reason that explains why this vegetable is the most used in the kitchen for all the different ways that there are to eat it. For example: have you tried stuffed zucchini? And as a base for pizza? They can also be eaten with their skin on, as Catalina Prieto advised us. And don’t forget to add a dash of lemon!

Now you should try, if you haven’t done it before, to eat them as pasta. The idea is to put aside the pasta (it is advisable to take it whole) and prepare a vegetarian recipe that both children and adults will like. To make the so-called zucchini we only need a kitchen tool that gives us the shape of conventional spaghetti and peel the zucchini with it, although it can also be done “by eye” and save this material.

Among its nutritional values ​​of courgettes, water (94.6 grams per 100 grams of the product, according to data from Bedca), calcium (19 grams per 100 edible grams of the product), magnesium (18 grams per 100 grams) stand out. of the edible part of zucchini) and potassium (230 grams per 100 grams of food).

Helps eliminate fluids.
Suitable for any diet.
It favors digestion.
It fights acne and removes toxins from the skin.
Improves intestinal transit.
Strengthens the hair.
Not suitable for allergy sufferers.
It has a high fiber content, so it is not recommended in diets where it has to be low.
Copy the recipes of the kitchen experts and surprise your palate with new flavors.

Zucchini spaghetti with prawns

2 zucchini

250 grams of prawns

The juice of half a lemon


Salt and pepper

Drizzle of extra virgin olive oil

Prepare the spaghetti a peeler. Put the prawns in the pan with a little oil, turn when they start to change color. Remove and reserve a little until cool to be able to peel them.

Put the peeled prawns in a frying pan and season with salt and pepper. We quickly add the spaghetti, the lemon juice and a little cheese. We stir and ready!

Zucchini spaghetti with vegetable and almond sauce

2 zucchini

2 garlic

1/2 onion

1/2 leek

1 carrot

2 green peppers

1/2 red pepper


3 ripe tomatoes

1 handful of almonds

1 glass of vegetable broth




Peel and chop a garlic, onion and leek and sauté over medium heat in a pan with a splash of EVOO. Meanwhile, with a thick pencil sharpener, we prepare the zucchini spaghetti. We booked.

Chop the carrot and add it to sauté. Heat, in another pan, a splash of EVOO with the other sliced ​​garlic clove so that it browns.

Once golden, we remove, add the zucchini and sauté it for a few minutes until it has ‘withered’ a bit. Then we reserve. Chop the peppers and broccoli and add it to the rest of the vegetables.

Add the glass of vegetable broth to finish cooking. We crush the tomatoes with the almonds, salt and pepper and add it to the rest of the vegetables. We raise the heat a little more and let it cook for about 10 minutes. Place the spaghetti on a plate and add the sauce on top.