Zucchini Fettuccine

This isn't the kind of fettuccine you're thinking of.....it's not pasta, it's actually flat strands of zucchini and it's delicious! We love zucchini in our house, so I am always trying new ways to make it. This is refreshing and light and a great alternative to pasta.

Start with making the strands by using a mandoline to get the slices super thin. If you don't have a mandoline, you can use a knife and just slowly cut as thin as you can.  Cut the zucchini lengthwise into 1/16" planks. Then using a knife, cut again lengthwise into thin strips, resembling fettuccine pasta.

Place strips into a strainer and sprinkle generously with salt. Toss well and place strainer over a large bowl or in the sink so the excess water can drain from the zucchini. By draining the water, it makes the zucchini pliable and noodle-like. 

Let it sit in the strainer for about 30 minutes, giving it a toss a few times in between. Rinse the salt off and lay out on paper towel to get all the water off.

Place in a bowl and mix with your favorite salad dressing, or just a little olive oil, fresh cracked pepper and red pepper flakes. It's amazing with SplenDishes Sundried Tomato Basil Sauce too, which is what I've done here. It has everything you need already done for you, packed full of sundried tomatoes, basil and garlic. Mix with just a couple of tablespoons and your ready to eat!

You can't go wrong by adding some Parmesan cheese, right?!!

And there you have it, a great side kick to any dish, or a delicious main course. Either way its light, refreshing and simple!

I paired it with this amazing chicken caprese dish, which is so simple and SO awesome! Just spread fresh pesto over chicken cutlets and bake at 400 degrees(f) for 15 minutes, then top with fresh sliced tomatoes, mozzarella cheese and SplenDukkah, then bake again for 10 minutes. Man I love pesto! Don't forget to season your chicken with House Blend 1st!

 

RECIPE

ZUCCHINI FETTUCCINE

Prep Time: 10 Minutes  Cook Time: 0 Minutes!! Difficulty: Easy Servings: 4

Ingredients:

Directions:

Cut the zucchini lengthwise into 1/16" planks. Then using a knife, cut again lengthwise into thin strips, resembling fettuccine pasta.

Place strips into a strainer and sprinkle generously with salt. Toss well and place strainer over a large bowl or in the sink so the excess water can drain from the zucchini. By draining the water, it makes the zucchini pliable and noodle-like. 

Place in a bowl and mix with Sundried Tomato Basil Sauce and Parmesan Cheese.

To serve with Chicken Caprese: Season chicken with House Blend. Spread fresh pesto over chicken cutlets and bake at 400 degrees(f) for 15 minutes, then top with fresh sliced tomatoes, mozzarella cheese and SplenDukkah, then bake again for 10 minutes. 


Shonali T.
Shonali T.

Author

Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at SplenDishes.com.



Leave a comment

Comments will be approved before showing up.