Gluten-Free Cacio e Pepe Zucchini

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.

Prep: 15 min Cook: 30 min Total: 45 min Serves: 4

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 October 25, 2026. Browse more salads and sides recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Cacio e Pepe Zucchini: When preparing this salads and sides recipe, the two packaged items here are Pecorino Romano and Dijon mustard, so buy both labeled gluten-free. Spiralize the zucchini on a clean board and warm it in a skillet not used for wheat pasta.

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 gluten-free to avoid cross-contamination from gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

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 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)

245

Calories

Protein

45g

Carbs

17g

Fat

Fiber

315mg

Sodium

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

How long does Gluten-Free Cacio e Pepe Zucchini take?

Gluten-Free Cacio e Pepe Zucchini takes about 45 minutes: 15 minutes to prep and 30 minutes to cook, for 4 servings.

What should I check before making Gluten-Free Cacio e Pepe Zucchini with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Cacio e Pepe Zucchini?

Check zucchini, extra virgin olive oil, fresh lemon juice before they go into Gluten-Free Cacio e Pepe Zucchini. The two packaged items here are Pecorino Romano and Dijon mustard, so buy both labeled gluten-free. Spiralize the zucchini on a clean board and warm it in a skillet not used for wheat pasta.

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Gluten Free Recipes team

Gluten-free recipe development since 2026

Recipes include certified gluten-free ingredient guidance and cross-contamination notes. Check every label and use certified gluten-free products. Learn more about us.

Recipes and images may be created with AI assistance. They pass automated checks, and the team reviews flagged items.