Zucchini Pasta!

Hope everyone is enjoying the weekend!  I have a super busy week ahead! I am speaking at the 17th Neurogastroenterology & Motility Scientific Meeting in Huntington Beach, California on FODMAPs (of course!) on Friday.  Then from there, I fly to Chicago to attend the International Celiac Disease Symposium and provide a FODMAP workshop after the conference.  I am very excited to learn the latest in digestive health at these two prestigious conferences.  I have plans to connect with some researchers and hope to come back to Boston with the latest info in digestive health.  I will be chirping on twitter about key digestive health research–so don’t forget to follow me on twitter:  KateScarlata_RD

So…I made this recipe last week…and I can’t wait to make it again.  Super yummy, nutritious and easy on the digestion!

Check out my zucchini pasta….

zucchiniIt’s easy to make spaghetti style pasta shaped noodles with low carb, low FODMAP zucchini…..and even my Italian husband liked the dish I made! 🙂

Use a julienne peeler and scrape the side of the zucchini–flesh only-not the seeds. This is what a julienne peeler looks like…Image peeler

If you don’t have a julienne peeler might I suggest you buy one!  They are super fun to use!

Using a bit of garlic infused oil–I sautéed up a bunch of my garden ripe CSA veggies: bell peppers, carrots and tomatoes…and some leftover green beans too!

Then tossed in my ‘pasta’!zucchini pasta added to skillet

Cooked it up and added some shredded Parmesan.Veggie saute

I topped the mixture with fresh sea scallops that I seared in a bit of butter and olive oil.  The butter helps brown the scallops–I used a tiny amount!zucchini pasta

Zucchini Pasta! (low FODMAP)


  • 2 medium zucchini
  • 1 tablespoon garlic infused oil
  • 1 red bell pepper, deseeded and sliced into strips
  • 1 yellow pepper, deseeded and sliced into strips
  • 1 large tomato, diced
  • 2 medium carrots, peeled in sliced into thin rounds
  • 1/2 cup green beans (I just added these 'cause I had them, can use or not)
  • Optional topping: Parmesan cheese and grilled or seared scallops, if desired


  1. Using julienne peeler, julienne the zucchini flesh (not seeds) and set aside
  2. In large skillet, add garlic infused oil and peppers, tomato, carrots and green beans (if using) over medium heat.
  3. Saute for abou 3 minutes.
  4. Add in julienned zucchini.
  5. Stir and cook until veggies are fork tender and zucchini 'al dente' or cooked to desired texture.
  6. Season with salt, pepper and shredded parmesan cheese (as desired)
  7. Top with seared scallops or grilled shrimp, if desired