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Zucchini Pasta with Brussel Sprouts, Pine Nuts, Bread Crumbs

Posh Journal
Cook Time 15 mins
Total Time 15 mins
Servings 2 -3


  • ¼ cup olive oil or coconut oil, such as NUTIVA
  • 4-6 cloves garlic or DOROT frozen garlic
  • optional: 1-2 shallots
  • 3 cups brussels sprouts, quartered or thinly sliced
  • 1 cup panko bread crumb
  • 1 pint tomatoes. halves
  • 3 cups spiraled zucchini raw
  • pine nuts
  • Salt/Pepper to taste
  • Lemon for serving


  • In a medium skillet over medium-high heat, heat up the oil then add garlic and shallots. Cool until fragrant.
  • Stir in the brussels sprouts and cook until they soften (for about 2-3 minutes).
  • Add Panko bread crumbs and cook until golden/crisp (for about 2-3 minutes)
  • Add tomatoes and cook until tomatoes burst
  • Add pine nuts and mix in with a quick stir
  • Spiralize zucchini noodles and add them to skillet, then season with salt/pepper and cook until softened.
  • (optional): Serve with lemon juice
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