Zucchini Fettuccine with Fresh Tomato Salsa

This raw zucchini 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. Recipe contributed by Laura Theodore, from Jazzy Vegetarian, Lively Vegan Cuisine That’s Easy and Delicious  (Book Publishing Company), reprinted by permission. 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.

Nutrition Information
46.8 calories; 3.7g fat; 45mg sodium; 3.6g carbs; 0.9g fiber; 0g sugar; 0.8g protein

• Enjoy VegKitchen’s selection of recipes for zucchini and other summer squashes.

*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!