Zucchini fettuccine

Zucchini fettuccine

Gorgeously green zucchini makes for pretty white and green zoodles. Add your favorite sauce and voila! Or cook your zoodles and use butter as your sauce. Either way, pasta goes low carb, and delivers pure tastiness.

Zucchini fettuccine

Gorgeously green zucchini makes for pretty white and green zoodles. Add your favorite sauce and voila! Or cook your zoodles and use butter as your sauce. Either way, pasta goes low carb, and delivers pure tastiness.
USMetric
1 servingservings

Ingredients

  • 1 1 zucchini
  • 1 oz. 30 g olive oil or butter
  • salt and pepper

Instructions

Instructions are for 1 serving. Please modify as needed.

  1. Plan for roughly one medium-sized zucchini per person.
  2. Split the zucchini in half lengthwise.
  3. Scoop the seeds with a spoon and slice the halves very thinly with a potato peeler or use a spiralizer to make zoodles.
  4. Toss the zucchini noodles in a simmering sauce of your choice and serve immediately.
  5. If you aren't serving your zucchini with a sauce, then boil half a gallon (a couple of liters) of salted water in a large pot and parboil the zucchini slices for a minute.
  6. Drain the water and add olive oil or butter. Salt and pepper to taste. Stir and serve.

Tip!

Try serving with fresh diced tomato, shaved parmesan and basil on top. Absolutely divine!

Serving suggestions

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3 comments

  1. Larry
    I just found this site and have been a struggling diabeteic for years. My biggest problem is what to take for lunch every day. I used to take 2 tuna or chicken sandwiches, thinking I was eating healthy but the bread kills me. I do not like to cook. I am glad I found this site I will try some of the easier recipes on here. Thanks
  2. Deborah
    Try the quick bread..best ever. Not a seed person so omitted them and substituted flax seed meal about 1/4 cup and added a Tbs or 2 of flax powder. Scooped out dough into a whoopee pan, makes about 8 or 9, and u have perfect little muffin like bread. Just heat in toaster for morning breakfast.
  3. Lydia
    I always salt my zoodles on a plate about 10 minutes before tossing with sauce. The salt extracts some of the water in them, giving them a better al dente bite. I squeeze the water out of them before adding to the sauce. SO good with a jarred alfredo sauce and a piece of chicken. :)

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