Gluten-Free Cacio e Pepe Zucchini

Ingredients

Shop links on this page are for Dijon mustard. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 4 medium zucchini
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard (verify GF) Shop
• 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. 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. 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. 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. 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. 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

• Grate the Pecorino Romano very finely so it melts smoothly into the zucchini instead of clumping.
• Toast the black pepper in the skillet for 30 seconds before adding the dressing for a stronger pepper flavor.
• Toss the cheese in off the heat, as step 4 says. Too much heat makes Pecorino clump.

Common questions