Zucchini Fettuccine with Fresh Tomato Salsa

Zucchini Fettuccine with Fresh Tomato Salsa from Laura Theodore

This raw “noodle” side dish is low in calories, a breeze to prepare, and fabulous fare on a hot summer night. The zucchini strips really do look and taste a lot like fresh pasta. Photo by Warren Jefferson.

Serves: 4

  • 2 medium to large zucchini
  • 2 ripe tomatoes, chopped
  • 10 to 14 leaves fresh basil, minced
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1⁄8 to 1⁄4 teaspoon sea salt
  • Freshly ground pepper

Shave the zucchini lengthwise with a vegetable peeler to make the “noodles.”

Put the zucchini in a large bowl. Add the tomatoes, basil, oil, and garlic and toss gently until thoroughly combined. Season with salt and pepper to taste. Serve immediately.

Recipe from Episode #110 of Jazzy Vegetarian on Public Television, to air MAY 15th on the CREATE network. Recipe contributed by Laura Theodore, from Jazzy Vegetarian, Lively Vegan Cuisine That’s Easy and Delicious * (Book Publishing Company), reprinted by permission.

Nutritional Information: 46.8 calories; 3.7g fat; 45mg sodium; 175.9mg potassium; 3.6g carbs; 0.9g fiber; 0g sugar; 0.8g protein

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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3 comments on “Zucchini Fettuccine with Fresh Tomato Salsa

  1. Eric Weisman

    I think your zucchini noodle dish is fab. I think your TV Program is fab. You are doing a great job of marketing Vegan. I do it everyday in everyway I can. Thank you so much for doing what you do for The Animal Children and our Planet.

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