Zucchini Fettuccine with Fresh Tomato Salsa
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.
- 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
- Enjoy VegKitchen’s selection of recipes for zucchini and other summer squashes.
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