Mediterranean Zucchini Noodle Recipe With Basil, Sundried Tomatoes & Parmesan

Heather Dessinger

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zucchini pasta recipe

So, it turns out you can’t turn a zucchini into a battery or elect it as Mayor. This time of year, as zucchini starts taking over gardens and farmer’s markets, there’s only one thing to do . . . eat it fifty delectable ways. Oh yes, it’s possible! Forget mushy steamed zucchini, we’re talking zucchini pizza crust, zucchini noodle recipes like zucchini pasta carbonara, skillet pesto chicken, gluten-free zucchini bread, and this bold and zesty Mediterranean zucchini pasta.

Now, as I mentioned in this cauliflower “mashed” potato recipe, it really annoys me when a food **looks** like an old favorite but doesn’t taste anything like it. To say I was skeptical about the whole zucchini noodle thing would be an understatement, but I absolutely love this dish! It’s so satisfying, and the mild flavor of the zucchini allows the basil, sundried tomatoes and parmesan to really pop.

I’m not saying it’s “meaning of life, the universe, and everything” happiness in a bowl, but it just might “Oh my gosh maybe this is how noodles were meant to be” happiness. I hope your family loves it as much as we do!

zucchini pasta recipe

zucchini pasta recipe
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5 from 1 vote

Mediterranean Zucchini Noodle Recipe

Course Dinner
Cuisine Mediterranean
Calories 0kcal
Author Heather Dessinger




  • Spiralize the zucchini into noodles - I bought this spiralizer and love how easy it is to use. Easy enough for my kids to use, actually, and since my kids think it's fun to make the noodles and I'm not one to turn away help in the kitchen, I guess you could say this part takes care of itself now.
  • Add the olive oil and butter to a large pan and sauté the noodles over medium heat for 5-7 minutes, or until they reach the level of tenderness your prefer. Leaving the butter/olive oil in the pan, remove the noodles from the pan and place them in a serving bowl.
  • Add the shrimp, sundried tomatoes, garlic, basil, tomato, capers, and salt and pepper to the pan and sautee until the shrimp are pink and cooked through.
  • Spoon the shrimp mixture and butter/olive oil sauce over the pasta, sprinkle with parmesan, and serve.


Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world.