EAT: Zucchini Tomato Pasta

In theory, this sounds like a strange combination. In practice, it’s magical. Not only is it super simple to make, the nut butter melds with the tomatoes to create a sauce that’s satisfying, complex, and completely unique. It’s a great way to use up your zucchini, and to highlight the beautiful jars of tomatoes that you’ve just preserved.


1 jar canned tomatoes (if you’re not using your own, pick high quality whole or crushed tomatoes without much added)

1-2 zucchini

Peanut butter or tahini

Nutritional yeast or parmesan (optional)

Capers (optional)

Avocado (optional)



Use a mandoline, food processor, or knife to cut your zucchini into thin strips. It’s up to you which kind of pasta you’d like to emulate—I prefer a very thin, medium length strand. Toss zucchini with a bit of salt, and place in a strainer to drain. Depending on the time available to you and your hunger level, you can leave this to sit for an hour or two or 10 minutes.

Meanwhile, prepare your tomatoes. If they’re crushed already, put them straight in a pot. If they’re whole, you may want to chop them into smaller pieces to speed up cooking. Either way, bring to a boil then reduce to a lively simmer. Let the tomatoes reduce until they form a sauce. The longer you have, the thicker the sauce, but if you’re really hungry, just drain off a bit of the tomato water and call it done.

Drain the zucchini, rinse, and add to the tomato sauce to heat for a minute. Plate, then drizzle peanut butter or tahini over the noodles. Top with capers and nutritional yeast, if using. If you want a more substantial meal, add avocado to the mixture, and serve!

Back To Top