Zucchini "Fettuccine" With Tomato Sauce

Total Time:
45 min
Prep:
45 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 4 large zucchini or yellow squash
  • Kosher salt
  • 5 medium vine-ripened tomatoes
  • 1/4 cup extra-virgin olive oil,
  • plus more for drizzling
  • 1/2 clove garlic, chopped
  • 1 teaspoon chopped jalapeno pepper
  • Freshly ground pepper
  • 1/4 cup chopped pine nuts,
  • plus more for topping
  • 1/4 cup chopped fresh basil
  • 1 teaspoon chopped fresh oregano
Directions
  • Trim and peel the zucchini, then use a mandoline or a vegetable peeler to thinly slice lengthwise into wide ribbons (stop when you get to the seeds). Cut the ribbons into 1/4-to-1/2-inch-wide strips to make them look like fettuccine. Transfer to a colander and toss with 3/4 teaspoon salt; let drain in the sink, tossing occasionally, about 30 minutes. Rinse well and pat dry.

  • Meanwhile, peel the tomatoes using a sharp vegetable peeler, then halve horizontally and squeeze out the seeds. Puree 1 tomato with the olive oil, garlic, jalapeno, and 1/4 teaspoon each salt and pepper in a food processor or blender. Transfer to a bowl. Chop the remaining 4 tomatoes and add to the bowl; add the pine nuts, basil, oregano, and salt to taste.

  • Divide the zucchini among bowls and top with the tomato sauce. Top with more pine nuts and drizzle with olive oil.

  • Photograph by Kate Sears


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    This recipe is featured in:

    Healthy Weeknight Dinners