Garlic Zucchini Fettuccine
Zucchini is amazing! When cut in long thin strips and eaten raw or just barely cooked, like in this recipe, it can take on a “noodle-like” texture with 10 times fewer calories than a cup of cooked pasta!
1 pound of zucchini
2 tsp veggie broth (in place of olive oil)
2 garlic cloves, minced or pressed
1/2 tsp Italian seasoning
2 Tbsp roasted almonds, chopped and combined with 1/4 tsp salt (in place of Parmesan cheese)
2 Tbsp of fresh herbs (basil, rosemary, oregano) – optional
Make zucchini into ribbons with vegetable peeler (see Prep Smart Picture Gallery). Saute garlic in broth, remove from pan when lightly golden, being careful not to let it burn (burnt garlic is very bitter) – add zucchini and Italian seasoning to the pan and toss (add crushed red pepper to add heat). Saute for just a minute or two until zucchini just starts to soften, adding garlic back with 1 Tbsp of almond/salt mixture, turn off heat and toss through. Top with remaining almond/salt mixture and fresh herbs.
Nutrition Info: (1/4 of recipe with almonds) – 48 kcals, 3 g fat, 0 mg cholesterol, 5 g CHO, 2 g fiber, 2 g protein, 157 mg sodium, 27 mg calcium, 323 mg potassium
Read the newspaper article that I wrote about zucchini that mentioned this recipe!