Zucchini Cacio e Pepe

by Ian Wickman


Zucchini Cacio e Pepe

This zucchini noodle version of the classic Italian cacio e pepe is a gluten free, cheesy, salt and pepper love fest. Barely cooking the zoodles keeps them crunchy and the silky delicious pan sauce rounds out this amazing treat!
Keyword cacio e pepe, zucchini cacio e pepe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Author Ian Wickman


  • 6 cups zucchini noodles (spiralized zucchini)
  • 1 cup parmesan cheese, grated
  • 1/2 cup romano cheese, grated
  • 3 tbsp butter (divided)
  • 1 dash salt (this is really to your taste)
  • 1 dash freshly ground pepper (this is really to your taste)
  • 1/4 cup milk


Zucchini noodles

  • Prepare your zucchini noodles and shred your cheeses.
  • Heat a large skillet over medium or a little under (don't want to burn the butter).
  • Put half the butter into the pan and let melt. Swirl to coat.
  • Add zucchini to the pan and turn down to low/simmer. Grind a little fresh salt and pepper over the zucchini noodles (we're going to add more to the pan sauce so don't go overboard!). Using tongs toss the zucchini noodles in the butter, salt, and pepper and cook for 1 minute or so (really not long).
  • Remove zucchini noodles from pan and set aside.

Pan Sauce

  • Make sure your pan is on low and not too hot, add the remaining half of butter and let melt (should melt but not sizzle).
  • Pour half the milk into the pan, again shouldn't splatter or sizzle, just mix with a spoon.
  • Add grated cheeses to the pan and stir with a spoon. Add salt and pepper here too but make sure the total amount is going to be to your taste. I like a lot of pepper but not everyone wants that much (including my daughters)!
  • The pan sauce shouldn't be too watery, if it seems too thick add a bit more of the milk to thin it out. If it seems too watery, let it cook while you stir it to reduce some of the water out! This whole process takes around 2 minutes.


  • Once you have the sauce where you want it add the zucchini noodles back to the pan and toss in the pan sauce with tongs (I really find this helps spread the sauce out evenly instead of just using a spoon or spatula etc.).
  • Cook for another 1 - 2 minutes but again, not too long (you can turn the heat up a little if you want, to a medium/low).
  • Serve with a little grated parmesan and enjoy!


This zucchini cacio e pepe is super simple and lightning fast. You're basically just cooking the zoodles a minute, making a quick pan sauce, and then tossing the zoodles in the pan sauce but the result is so tasty and an amazing gluten free, healthier version of the classic, simple, delicious cacio e pepe.

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