August Recipe of the Month: Zucchini Pasta • Stratford Chefs School

August Recipe of the Month: Zucchini Pasta

This Zucchini pasta is a nice alternative to a traditional pasta noodle. This dish is a light, fresh, and flavourful option for those hot summer nights. This dish can be used as an appetizer, or with the addition of a light protein such as chicken or fish (shrimp would be a great choice!) can easily be made into a main.



4 medium zucchini, tops trimmed off
3 TBSP extra virgin olive oil
1 TBSP garlic, rasped or minced
1/2 tsp chilli flakes
1/2 Pint cherry tomatoes
1/2 Cup parmesan, rasped
1 Cup basil leaves
1 tsp cornstarch
1 TBSP cold water


Using a Spiralizer, create noodles out of the zucchini. Cut them extra long – about the length of spaghetti.

In a deep skillet on medium heat, add olive oil, garlic, and chilli flakes. Add zucchini noodles once the oil begins bubbling around the garlic, but before the garlic has a chance to brown.

Toss the noodles in the pan and cook until al dente. They should be wilted, but still have crunch. This should take 5-7 minutes. Do not let the noodles cook longer or they will become mushy. As they cook, continue to toss so that all of the noodles have a chance to touch the bottom of the skillet.

Stir in the tomatoes, basil, and parmesan cheese (reserve some for finishing). Cook for 1 minute. Transfer to a serving dish, but leave liquid in the skillet.

Bring liquid to a simmer. Combine cornstarch and cold water in a small bowl; whisk into simmering liquid. Cook, while whisking, until the liquid thickens to a sauce; about 1 minute. Taste and season with salt.

Pour salt over the pasta in the serving dish. Finish with more parmesan and serve.


What Sets Stratford Chefs School Apart

Innovative, World-class Program*

Our unique program model is method-based, hands-on, experiential, work-integrated learning, safely adapted to Covid-19 protocols.

High Quality Program*

An enriched, immersive curriculum with exceptional standards and small classes. Collaborative, experiential learning through practical classes, Dinner Labs, and Dinners To Go, with strict adherence to Public Health requirements.

Expert Instructors

Our approachable Chef Instructors and Guest Chefs bring diverse experience and culinary backgrounds to our collaborative, real-world learning environment.

Not-for-Profit Model

Profits are reinvested into our program and facilities; fundraising helps keep tuition costs realistic.


SCS is widely recognized for training cooks who become the best chefs. Our reputation is built on Alumni success stories.


*This Employment Ontario Apprenticeship In-Class Training is funded in part by the Government of Canada and the Government of Ontario.  


Learn More

Subscribe to our newsletter for updates.