Zucchini Pasta with Marinara & Goat Cheese

Course Main Course
Author Sam Merritt


  • 1 Zucchini
  • 1 tsp extra virgin olive oil
  • 1/4 cup marinara of your choice (I used Rinaldi Chunky Tomato Garlic & Onion)
  • Goat Cheese to sprinkle


  • Thinly slice zucchini to about fettucini-size.  Do not use the zucchini once you get to the seedy center of it.
  • Heat 1 tsp Extra Virgin Olive Oil in skillet over medium-high heat.
  • Add zucchini to skillet, stir to coat zucchini with olive oil
  • Cook over medium-high heat until zucchini is almost translucent and is as flexible as cooked spaggheti.
  • Heat Marinara sauce
  • Place zucchini on plate, cover with marinara and sprinkle with goat cheese