Fresh Zucchini Fettuccine Recipe

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The perfect late summer or early fall recipe, this raw side dish is low-calorie and a breeze to prepare. The zucchini strips really do look and taste a lot like fresh pasta. The first time I made this for my husband, he said, “Oh great, we’re having pasta tonight!”

Fresh Zucchini Fettuccine Recipe in Tomato Salsa

Makes 4 servings


• 2 medium to large zucchini
• 2 ripe tomatoes, chopped 1
• 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.

Laura Theodore is a 2014 TASTE award-winning television personality, radio host, vegan chef, cookbook author and recording artist. She is author of Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites and Jazzy Vegetarian: Lively Vegan Cuisine Made Easy and Delicious. Laura is the on-camera host, writer and co-producer of the popular cooking show, Jazzy Vegetarian and hosts the weekly podcast radio show, Jazzy Vegetarian Radio.

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