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Peppercorn Romano Zoodles. www.keviniscooking.com
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5 from 5 votes

Peppercorn Romano Zoodles

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: 2 servings
Calories: 213kcal


  • 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


  • 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.


Calories: 213kcal | Carbohydrates: 30.4g | Protein: 8.3g | Fat: 8.8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 4.3g | Cholesterol: 13.1mg | Sodium: 262.3mg | Fiber: 5.6g | Sugar: 5g