Zucchini Spaghetti, Crispy Prosciutto and Roasted Cauliflower with Lemon-Parmesan Sauce

Zucchini Spaghetti, Crispy Prosciutto and Roasted Cauliflower with Lemon-Parmesan Sauce

I know what you’re thinking: what is she doing posting a zucchini recipe in the midst of fall?

Have you met me? I started a blog dedicated to spiralizing, without having spiralized anything but a zucchini.

While I’m a full supporter of eating seasonally, zucchini’s my first love and I’ll always be posting up zucchini noodle recipes, even when there’s a foot of snow outside.

Zucchini Spaghetti, Crispy Prosciutto and Roasted Cauliflower with Lemon-Parmesan Sauce

Besides, as they say “it’s 5 o’clock somewhere,” I say “it’s zucchini season somewhere.” Am I right?

Roasted cauliflower is a classic addition to pasta. Who doesn’t lust after a bowl of roasted cauliflower and gremolata breadcrumb pasta? Cauliflower becomes buttery and warm when roasted in the oven – with just some olive oil, salt and pepper, the cruciferous veggie turns into a food fit for the kings!

Zucchini Spaghetti, Crispy Prosciutto and Roasted Cauliflower with Lemon-Parmesan Sauce

I’ve been meaning to crisp my prosciutto for a pasta for a long time now. One evening, I was at a friend’s house who bought some pre-made kale with crispy prosciutto at Whole Foods and I’ve literally been thinking about it since. That was over 6 months ago!

This pasta is designed for two big bowls of pasta, but can serve as 3 smaller bowls. The cauliflower bulks up the dish while the prosciutto provides that savory flavor that pairs well with the lemon-parmesan sauce.

Zucchini Spaghetti, Crispy Prosciutto and Roasted Cauliflower with Lemon-Parmesan Sauce

Speaking of the sauce, let’s get into it. The Greek yogurt is used instead of cream for added protein and less fat and calories. It’s a win-win! I love the way the parmesan makes the Greek yogurt velvety and creamy, while the lemon provides this dish with a bit of tanginess that’s refreshing alongside the prosciutto.

Now, I’m off to check out those Columbus Day sales!

Will you still continue to make zucchini noodles throughout its “off season”?

Nutritional Information & Recipe


Zucchini Spaghetti, Crispy Prosciutto and Roasted Cauliflower with Lemon-Parmesan Sauce

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 2-3

Zucchini Spaghetti, Crispy Prosciutto and Roasted Cauliflower with Lemon-Parmesan Sauce


  • 2 cups cauliflower florets
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon garlic powder
  • salt and pepper, to taste
  • 2 garlic cloves
  • 1 large shallot
  • olive oil cooking spray
  • 4 pieces of prosciutto
  • 1 tablespoon extra virgin olive oil
  • 1 pinch red pepper flakes
  • 2 medium zucchinis
  • 1 tablespoon minced parsley, to garnish
  • For the lemon dressing:
  • 1/4 teaspoon lemon zest
  • 1.5 teaspoons lemon juice
  • 1/4 cup plain non-fat Greek yogurt
  • 1.5 tablespoons grated Parmesan cheese
  • salt and pepper, to taste


  1. Preheat the oven to 450 degrees. Line a baking tray with parchment paper and set aside.
  2. Toss the cauliflower in a medium bowl with the olive oil, garlic powder and season with salt and pepper. Lay the cauliflower out on the prepared baking tray and roast for 20 minutes or until easily pierced with a fork and lightly browned.
  3. While the cauliflower is roasting, combine all of the ingredients for the lemon dressing and set aside. Mince the garlic and shallot and set aside. Spiralize the zucchini, using Blade C and trim the noodles.
  4. Place a large skillet over medium heat and coat with cooking spray. Lay in the prosciutto slices and cook for 3-5 minutes or until crispy. Transfer to a paper towel lined plate and set aside.
  5. Allow the skillet to cool down for at least 2 minutes and then place the skillet back over medium heat and add in the olive oil. Once oil heats, add in the garlic, shallots and red pepper flakes. Cook for 30 seconds or until fragrant and then add in the zucchini noodles.
  6. Cook, tossing frequently, for 3-5 minutes or until zucchini noodles are al dente. Add in the cauliflower and crumble the prosciutto over the skillet, with your fingers. Give a toss and then remove from heat and stir in the Greek yogurt mixture. Toss to combine thoroughly and divide into bowls. Sprinkle with parsley, to garnish.

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  1. Ohh just received my Inspiralizer! Cannot do dairy:( but this sounds delish for my first dish. Maybe I could use olive oil and butter instead of yogurt…

    • I cannot do dairy either. It may not be as creamy but I was thinking of trying it with coconut milk. FYI, butter is dairy.

      • I am lactose intolerant so, for me, butter is primarily a fat and does not seem to bother me. I like your idea of coconut milk but sometimes the coconut will throw a savory dish off for me. But hey, cooking is a creative experience for me so thank you for the suggestion.

      • My husband is allergic to cow dairy and I just made this recipe the other day. Instead of the greek yogurt, I used tofutti sour cream. My husband is okay with sheep milk cheeses so I used Pecorino Romano instead of Parmesan. If you can’t have any cheeses then I am not sure what a good substitute would be for the parmesan.
        I thought it was amazing! The dairy free sour cream has a nice tang which I feel is similar to the greek yogurt. I used a little less than 1/4 cup.
        Just some “food for thought” :)

    • If you can’t use dairy, try some avocado, which should add some lovely creaminess without impacting the flavour too much.

    • OMG! I just made this and it was one of the yummiest dinners ever!! I used goats yogurt instead of regular yogurt and it was delish! Thank-you!! Yummy yummy yummy!

    • I use avocado, it get very creamy when processed, lovely flavour too!

  2. I would love to know a good non-dairy paleo friendly sub for the yogurt too.

  3. Yes, yes, yes! I share your love of zucchini and thanks to your great recipes, have fallen in love with zucchini pasta. It’s now at least weekly on our dinner menu, and sometimes more than weekly.

  4. This recipe is fantastic – I am so excited to make this tonight, and I really appreciate the use of minimal ingredients. Makes grocery shopping a breeze!

  5. I made this for lunch today and it was amazing :) Thank you for posting your recipes – your blog is awesome

  6. This was so good. My husband had seconds. This recipe is definitely going into the rotation. Thanks

  7. Loved this! Thanks again Ali

  8. This sounds amazing!!! I think I’ll add chicken breast(as my husband always wants more protein ;) )
    How does this reheat?
    I agree with thank you for keeping minimal ingredients!!

  9. Love zucchini anytime! Leaving out parm & yogurt. I’m sure it will be ok.

  10. I can’t wait til your book comes out….
    I hope you have it as an ebook also….
    Question….why can some recipes be pointers and others can’t

  11. Ali, not only is it zucchini time somewhere, those of us who live in hotter areas tend to not roast veggies during the hot times. This is the perfect recipe for the changing seasons. Looking forward to making it.

  12. I made this for dinner last night, and it’s A-MA-ZING!!!!! Definitely one of my FAVS now!!! Thank you Ali for sharing!!

  13. This is one of the best recipes I’ve tried since spiralizing. A big hit. The only problem is that I didn’t make more!

  14. Just made this for dinner tonight! We all enjoyed it and my husband especially loved the combination of flavors. Plus, you can’t go wrong with roasted cauliflower!

  15. Very good! I just made it tonight.

  16. Just bought some zucchini at the farmers market and made this delicious dish, even the kids asked for seconds. Thank you.

  17. Made this last night and still thinking about how good it was! One of your best recipes yet! Thanks :)

  18. Made this last night. It was SO delicious and indulgent. My husband and I felt like we were eating something from a fancy restaurant. I could not believe there was not an ounce of cream in this! The roasted cauliflower adds such great texture variety to the dish. Great idea to add that.

  19. Made this last night. I don’t know how I missed it when it was first posted. It was DELICIOUS!!! Hubby and 7-year-old son both thought it was awesome as well! Thanks!

  20. This was amazing, tasted like a super rich side dish I paired with a steak, little did my guests know it was mostly veggies! Thank you!!

  21. This was really good! It definitely took me more than 30 minutes though. I’m new at the whole spiralizing thing (this was the second recipe I’ve tried) and this one in particular has a lot going on at once when you make it. Loved it though! I’d just allow a little more time if you’re new at this like I am.

  22. Super yummy! I also made a version with salmon instead of prosciutto, which paired well with the lemon dressing.

  23. This was no doubt, the best. Although it made 2 generous bowl fulls, my husband wants to double the recipe next time! Thank you so much for an outstanding dinner.

  24. Ali, we just made this for dinner and I am blown away at how amazing it was! The flavors all married so well. My husband gave it two thumbs up and I do as well. I can see why you have added this to your weekly rotation…we will be as well!

  25. For a non-dairy version, could I sub coconut milk? Would I use the same amount as the yogurt or more?

  26. I made this last night for my first recipe to try for your website. I didn’t have prosciutto, so I used some turkey kielbasa cut into little pieces, and I added a little curry powder to the cauliflower along with the garlic powder for some zing. I should have dried the Zucchini out more, since it ended up a little watery, but the taste was incredible! This is definitely a winning recipe and it’s got me ready to try more of your spiralized dishes.

  27. Made this for lunch with my mom today- we LOVED it!! Thanks for another great recipe!

  28. Amanda Ueltschy-Badillo :

    Made this for the first time tonight. We LOVED it, my husband was raving! We have been so impressed with all of the recipes we have tried from your Inspiralized site. Thank you for the awesome recipes!

  29. This was absolutely fantastic. It was somewhere between an alfredo and carbonara but with infinitely less fat. Very satisfying and great for colder days.

  30. […] Spring Linguine: Adapted from Inspiralized.com […]

  31. Just stumbled upon your website this afternoon while searching on Pinterest for something to make with chicken, zoodles, and cauliflower!! I was first drawn to your other recipe that includes chick peas and cauliflower but since I had the chicken defrosted from yesterday, I decided to whip up a batch of the lemon-yogurt sauce to marinate the chicken in for a few hours. Then I grilled it!!! It is so juicy!!! It was dripping when I took it off the grill. The smell from the marinade brightened up the house too with it’s lemon scent. Now, I am roasting the cauliflower and will reheat the chicken with some onions and garlic in a sautee and then take care of the zoodles!! I can not wait to make the sauce again for the whole dish and dive into this meal!!!

    You have definitely inspiralized me today and I know I am going to be visiting your website again and again!!

    Thanks for sharing!!!!

  32. This was amazing! I added some raw shrimp near the end then added the sauce, YUMMMMMM! Thank you!

  33. I stumbled upon this recipe when googling a dish with Cauliflower, zucchini and bacon, as this is what remains in my fridge after this week’s cooking. This was perfect as we are eating LCHF I used full fat yoghurt and replaced the prosciutto with bacon. What a delicious and satisfying meal, so happy I found your website and can’t wait to try the rest of the dishes x

  34. I would have never thought to put these things together in a recipe. Delicious! So much flavor! Definitely making it again!

  35. I just bought a spiralizer and this recipe was my first attempt at zoodles. It was phenomenal. So rich and tasty yet so light and healthy. Even my daughter loved the meal!

  36. How can you prevent the zucchini from making the dish wet? whenever i make zoodles I end up with a lot of liquid :(

    • After I spiralize my zucchini into noodles, I put them in a colander lined with paper towels, add some salt, and let them sit for about 10-15 minutes. The salt will draw out a lot of the excess water, and then you can use the paper towels to squeeze out/absorb the extra liquid.

  37. This recipe was absolutely phenomenal! Quite possibly my favorite zoodle recipe yet! The ingredients complimented each other perfectly, and unlike many zoodle recipe that end up too watery, the consistency of the sauce blended together perfectly! Thank you for sharing this wonderful recipe!

  38. This was amazing! Took me about an hour working solo but could probably cut that to 45 min next time or even less if you precooked the prosciutto and cauliflower.

  39. I made this recently and my fiance called it the “best thing I’ve ever made!” I did add in some extra parm, and I used the bigger shredded pieces instead of grated. SO GOOD.

  40. I made this yesterday and it was so delicious! I’m already planning on making it again this week! This is a definite keeper.

  41. I’m always looking for a new recipe for my spiralizer! Thanks for the recipe! This sounds really good!

  42. hi. made your recipe last night and it was a hit! everyone had seconds. I even doubled the recipe with no problems. because I’m in Phoenix and it’s hot here now, I roasted the cauliflower in the morning so the oven wouldn’t heat up the kitchen in the heat of the day. Ijust have a hand spiralizer and have only used it a couple times. Iused the blade that makes bigger noodles thanks to your saying which blade to use (I guessed that it was bigger) and they turned out better than any of the other times I used it.

  43. Just made this, exactly as it’s posted plus I added sautéed shrimp at the end. Wow! It was incredible! I found I only needed to use a portion of the dressing, and plan to save it for a salad or dip tomorrow. Thank you for the delicious recipe!!!

  44. This tastes soooo good! I have eaten more vegetables since buying your two cookbooks than I have ever eaten in my life. Thanks for helping tremendously to get healthy.


  1. […] Cream Sauce.  I had been dreaming of shrimp for days and the idea for the sauce was inspired by Inspiralized’s recipe.  The shrimp was seasoned with Flavor God’s Lemon Garlic and roasted in the oven at 400 until […]

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  4. […] thorough online research (shout-out to the blog Inspiralized and all its great tips!), we landed on a zucchini-based recipe that included roasted cauliflower and prosciutto crumbles. YUM! (My spiralizer is this inexpensive […]

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  6. […] and mondoline I bought on Amazon. I used both of them this week! I used the spiralizer to make this zoodle recipe. (If you don’t know, zoodles = zucchini […]

  7. […] Most of the time, for Steve and I, healthy eating means whole foods prepared in simple ways. Last summer I made these grilled marinated steak kabobs - so easy, delicious, and a great excuse to fire up the grill (although an indoor grill pan works, too!). I’m also seriously considering a spiralizer – you know, that kitchen gadget that turns veggies into noodle shapes? Then I could make these amazing-looking garlic butter “zoodles” with herbs, these spiralized sweet potato latkes, and a big bowl of zucchini spaghetti, crispy proscuitto, and roasted cauliflower. […]

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