Easy Zucchini Fettuccine
Transform your weeknight dinners with this quick and delicious Easy Zucchini Fettuccine recipe! Packed with fresh, wholesome ingredients like ribboned zucchini, fragrant garlic, and a hint of heat from red chili flakes, this low-carb pasta alternative is both healthy and satisfying. Tossed in a light olive oil sauce, topped with nutty parmesan, fresh basil, and zesty lemon, this dish delivers bright, bold flavors in just 20 minutes from start to finish. Perfect for a light meal or side dish, this recipe is gluten-free, vegetarian, and brimming with Mediterranean-inspired goodness. Whether you’re looking to shake up your dinner routine or sneak more veggies into your diet, this zucchini fettuccine is a must-try!
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Recipe Information
Ingredients
- 4 pieces zucchini (medium-sized)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 0.5 teaspoons red chili flakes
- 0.5 cups parmesan cheese, grated
- 2 tablespoons fresh basil leaves, chopped
- 1 teaspoon lemon zest
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper, freshly ground
Instructions
Wash the zucchini thoroughly. Using a vegetable peeler, cut the zucchini into long, thin ribbons to resemble fettuccine noodles. Alternatively, you can use a spiralizer if preferred.
Spread the zucchini ribbons out on a clean kitchen towel. Sprinkle them lightly with salt and let them sit for 10 minutes to draw out excess moisture. Pat them dry with another towel.
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and red chili flakes to the skillet. Sauté for 1-2 minutes, stirring constantly, until the garlic becomes fragrant but not browned.
Increase the heat to medium-high and add the zucchini ribbons to the skillet. Toss gently with tongs to coat the zucchini in the garlic and chili-infused oil.
Cook the zucchini for 2-3 minutes, stirring occasionally, until slightly softened but still al dente. Avoid overcooking to prevent the zucchini from becoming mushy.
Remove the skillet from heat and toss in the grated parmesan cheese, chopped basil, and lemon zest. Combine gently until evenly distributed.
Season with salt and freshly ground black pepper to taste.
Serve immediately in bowls or plates. Garnish with additional parmesan and basil if desired.
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1910 mg | 83% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 19.8 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 613 mg | 47% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 2120 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
