Gluten-Free Cacio e Pepe Zucchini
By the Gluten Free Recipes team ·
The classic Roman flavors of Cacio e Pepe transformed into a vibrant zucchini side dish. Tender zucchini ribbons are coated in a creamy, peppery sauce, offering a delightful balance of savory and sharp notes with a satisfying bite.
At a glance: This medium salads and sides recipe yields 4 servings in about 45 minutes (15 min prep, 30 min cook). It uses 8 ingredients — including zucchini, extra virgin olive oil, fresh lemon juice — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Cacio e Pepe Zucchini: When preparing this salads and sides recipe, exercise caution with all packaged ingredients. Always check for gluten-free certification on items like Dijon mustard and Pecorino Romano cheese, as manufacturing processes can introduce gluten. Ensure your cooking surfaces and utensils are thoroughly cleaned to prevent cross-contamination In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Cacio e Pepe Zucchini: This recipe is naturally gluten-free by design, focusing on fresh vegetables and cheese. Ensure all purchased ingredients, particularly the Pecorino Romano cheese and Dijon mustard, are certified gluten-free to avoid cross-contamination from gluten-containing grains.
Ingredients
- 4 medium zucchini
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard (verify GF)
- 0.5 tsp salt
- 0.5 tsp freshly ground black pepper
- 1 clove garlic, minced (optional)
- 0.5 cup Pecorino Romano cheese, finely grated (ensure GF)
Instructions
- 1
Prepare the zucchini by washing them thoroughly and trimming off the ends. Using a spiralizer or a vegetable peeler, create long, thin ribbons from the zucchini, resembling spaghetti. Set the zucchini noodles aside in a colander to drain any excess moisture for about 10-15 minutes.
- 2
While the zucchini drains, prepare the Cacio e Pepe sauce. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, salt, and freshly ground black pepper until well combined. If using, stir in the minced garlic for an extra layer of flavor.
- 3
Heat a large skillet over medium heat and add the prepared dressing. Allow the dressing to warm gently for about 1-2 minutes, until fragrant. Add the drained zucchini noodles to the skillet and toss them with the dressing, ensuring each strand is lightly coated. Cook for 5-7 minutes, stirring occasionally, until the zucchini is tender-crisp and slightly softened.
- 4
Remove the skillet from the heat and immediately add the finely grated Pecorino Romano cheese. Toss vigorously to coat the zucchini noodles, allowing the residual heat to melt the cheese and create a creamy sauce. Continue tossing for about 2-3 minutes until the sauce emulsifies and clings beautifully to the zucchini ribbons, creating a glossy finish.
- 5
Taste the Gluten-Free Cacio e Pepe Zucchini and adjust seasoning with additional salt or pepper if needed. Serve immediately as a delightful side dish, enjoying the warm, peppery, and cheesy flavors.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Salt grated zucchini, let it sit 10 minutes, then wring dry for even better moisture control.
- Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.
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