Peppercorn Romano Zoodles

5 from 5 votes

This quick and easy Peppercorn Romano Zoodles recipe is a delicious vegetable spin on the classic Spaghetti al Cacio e Pepe. Peppery, cheesy goodness make everyday zucchini a fun and interesting side dish. Plus, this is on the table in under 10 minutes. Adapted from The All-Natural Diabetes Cookbook by Jackie Newgent

Prep Time5 mins

Cook Time3 mins

Total Time8 mins

Course: Side Dish

Cuisine: Italian

Keyword: cheese zoodles, easy zoodle recipe, vegetable spaghetti, zucchini noodles

Servings: servings

Calories: 213kcal

Author: Kevin Is Cooking

Ingredients

2 medium zucchini
1 medium yellow squash
1 clove garlic minced
2 tsp olive oil
1 tsp fresh cracked black pepper coarse
pinch salt
3 tbsp grated Pecorino-Romano cheese

Instructions

Wash and trim end off vegetables. Slice zucchini and squash into long fettuccine-like strips with a mandolin/vegetable peeler, or use a spiralizer.
Heat oil in large skillet over medium high heat. Add the garlic, zucchini and squash, pepper and salt and cook. Gently toss to coat and cook for 3 minutes.
Serve with grated cheese on top.

Nutrition