Megan’s Meat Free Monday: Zucchini Pasta In Sun-Dried Tomato Sauce

In honor of yesterday’s Earth Day, I wanted to share one of my favorite recipes for this week’s Meat-Free Mondays Challenge. This is a cold “pasta.” Replacing pasta with zucchini is a good way to pack in a few more nutrients, color and flavor. Even better, the zucchini twirls on a fork just like spaghetti!

Photo Credit: Megan Cross


The mandolin is a great kitchen tool to use for this recipe, or use a handheld julienne slicer. A julienne slicer should cost less than $10. Mandolins are a bit more expensive, but a great tool for all of you at-home chefs! It’s great for squash, carrots, cabbage… Trust me, this tool is amazing!

Zucchini Pasta 

  • 2 large zucchini, halved, julienne
  • 5 sun-dried tomatoes, diced
  • 1/4 C. kalamata olives, diced
  • 1/2 pound cherry tomatoes, quartered
  • 6 artichoke hearts in oil, diced
  • 2 T. pine nuts

Sun-dried Tomato Sauce

  • 5 sun-dried tomatoes
  • 1 clove garlic
  • 1 T. capers
  • 2 T. parsley, minced
  • 2 T. red wine vinegar
  • 6 T olive oil
  • 1/2 t. pepper
  • 2 T. pine nuts
Use a julienne slice to slice the zucchini, set aside.
Process all ingredients for the Sun-dried Tomato Sauce in a food processor.
Mix sauce with Zucchini Pasta add remaining  ingredients and ENJOY!
NOTE: I like to rinse both my sun-dried tomatoes and capers. They can be really salty. If the sauce is too salty for you, omit the olives.
Switch It Up
  • Try using basil instead of parsley
  • Try toasting pine nuts for addition flavor


More Megan’s Meat-Free Monday Recipes:

Megan’s Meat-Free Monday: Chilaquiles Con Crema

Megan’s Meat-Free Monday: Chocolate Chip Cookies

Megan’s Meat-Free Monday: Guide To Easter

Megan’s Meat-Free Monday: Choco-Choco Muffins

Megan’s Meat-Free Monday: Empanadas With Chipotle Cream

Megan’s Meat-Free Monday: Curried Cauliflower Orzo

Megan’s Meat-Free Monday Edition: Buddha Bowl