Zucchini Cacio de Pepe

This recipe is a take off of the traditional Italian Cacio E Pepe or cheese and pepper pasta recipe.  I use spiralized zucchini in place of noodles.  I have an inexpensive home spiralizer.  You can find it at any kitchen store.  Many grocery stores are now carrying spiralized zucchini and other vegetables.  It is a fabulous pasta alternative!  I serve this alongside a simple grilled or roasted chicken breast, lean steak or grilled shrimp.

Zucchini Cacio de Pepe

Servings 2


  • 2 zucchinis, spiralized
  • 1 large clove garlic, minced
  • 1 cup cherry tomatoes, halved
  • 2 tsp. extra virgin olive oil
  • ½ tsp. kosher salt
  • ½ tsp. freshly ground medium coarse pepper
  • Zest of one lemon
  • ¼ cup grated parmesan cheese


  • In a large sauté pan or wok, heat oil until shimmering.
  • Add garlic and cook on med high for 30 seconds. 
  • Add cherry tomato halves and cook for 2-3 minutes.
  • Add the spiralized zucchini, salt and pepper and toss for 1-2 minutes, turn heat off.
  • Add lemon zest and cheese, toss.
  • Serve immediately.