Not Your Average College Food

Zucchini “Spaghetti”


Something I never foresaw when I started this blog was being featured nationally. Shortly after the article from my university, a reporter from NPR contacted me for an interview and published an awesome article about my blog. My mind was blown away as I saw the number of viewers increase exponentially and especially when friends from high school were telling me they stumbled upon the article on NPR’s website.

As more attention has been directed to this blog, I’ve been thinking about the direction that it’s going in. Most people are fascinated by the fact that I strive to create recipes that are healthy, something that many people aim to be and what college meals are not exactly known for. I’ll admit that a lot of the desserts I make are not healthy on their own, but rather are healthier alternatives to what they could have been. As much fun as it can be to make desserts healthier with all kinds of crazy substitutions, I’ve started to try to cook more healthy, quick dishes for lunch and dinner.

I’ve gotten quite a few requests for vegan/vegetarian dishes. Well, here is a dish that is actually downright healthy, requiring few ingredients and can be made in minutes. Vegetable pastas have been becoming very trendy in the foodie world. I first made this “zucchetti” in my dorm when I was studying abroad. Sometimes after traveling and eating my way through Europe, I would feel the urge for a detox/cleansing period where all I wanted to eat was vegetables. This is an excellent way to eat lots of vegetables and for a low-carb diet. I was actually inspired by a small food booth in Copenhagen called PALÆO, which had a delicious vegetable spaghetti with meat sauce.

The easiest tool for making zucchini spaghetti is a spiralizer but I used a julienne peeler, which worked just fine. I sauteed the zucchini in a pan, but you can also eat it raw if you want more crunch. I liked the zucchini spaghetti with just pesto; however, you can add meat or vegetables to it!

Zucchini Spaghetti
Serves 2
Write a review
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
215 calories
7 g
0 g
21 g
2 g
3 g
218 g
94 g
5 g
0 g
17 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 215
Calories from Fat 185
% Daily Value *
Total Fat 21g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 15g
Cholesterol 0mg
Sodium 94mg
Total Carbohydrates 7g
Dietary Fiber 2g
Sugars 5g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 zucchinis
  2. 1 tablespoon olive oil
  3. 2 tablespoons pesto sauce
  4. salt and pepper
  1. Using a julienne peeler, peel zucchini vertically in strips all around the zucchini until you reach the seeds. (Toss the seed core away).
  2. Heat olive oil in a pan. Add the strips of zucchini and quickly sautee for about a minute (until just tender).
  3. Turn off the heat and add pesto. Mix well. Add salt and pepper to taste.
Not Your Average College Food


  1. Leave a Reply

    Kevin Madrigal
    February 12, 2015

    Looks like a really simple and tasty recipe! I’ve made a similar one but with pecorino and almonds instead of pesto. If the zucchini is good, it only needs a little bit of other flavors to make it pop. Julienne peelers are really sweet, you should try it out on green mango like its done in banh trang tron (vietnamese rice paper salad, includes julienned green mango, rice paper, fish sauce, lime juice, and a bunch of crunchy goodness).

    I ran across your blog on NPR, congrats on being semi-famous! The cooking class also seems like a cool program you’re getting into. Me and a few friends run a similar cooking class at Stanford, and I’m always super excited to hear about others doing cooking classes elsewhere! Good luck with the rest of your journey with the food blog and cooking!

    • Leave a Reply

      February 12, 2015

      Hi Kevin – Thanks, I just recently heard about the Stanford cooking classes and they seem really, really cool. I’d love to hear more about them to see if I can get something similar going on at Hopkins!

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