Ingredients

• 3 medium zucchinis (about 700–800 g total)
• 150 g red onion (1 cup), cut into small cubes
• 150 g green bell pepper or any color (1 cup), cut into small cubes
• 15 ml (1 Tbsp) cold-pressed olive oil
• 120 ml (½ cup) nut-free pesto sauce (see note below)

Instructions

1. Prepare the zucchini “fettuccine”
   Cut off the stem end of each zucchini. Using a vegetable peeler, slice lengthwise down the zucchini to create long, thin ribbons. Rotate the zucchini slightly after each slice. Continue until you reach the seeded core — stop and discard the seedy center. Set the ribbons aside on a plate.
2. Prep the vegetables
   Cut the red onion and bell pepper into small, even cubes. Set aside.
3. Sauté the vegetables
   Heat the olive oil in a large deep sauté pan over medium heat. Add the cubed red onion and bell pepper. Cook, stirring frequently, for 2–3 minutes until they begin to soften.
4. Add the zucchini
   Add the zucchini ribbons to the pan. Continue sautéing everything together for 5–7 minutes, stirring gently so the zucchini softens but doesn’t become mushy.
5. Finish with pesto
   Stir in the 120 ml nut-free pesto sauce and cook for another 2–3 minutes until everything is well coated and heated through. Taste and adjust seasoning if needed.
6. Serve immediately
   Plate and enjoy while hot. Garnish with extra fresh herbs or a sprinkle of grated cheese (if dairy is okay) for extra flavor.

Recipe Notes & Tips

• Nut-Free Pesto: The original recipe uses a nut-free version from our cookbook. You can substitute your favorite store-bought pesto or make a quick homemade version with basil, garlic, olive oil, parmesan (or nutritional yeast), and seeds instead of pine nuts.
• Zucchini tips: Don’t overcook — the ribbons should have a slight bite, like al dente pasta. Salting and draining the ribbons beforehand can remove excess moisture if you prefer a firmer texture.
• Customizations:
  • Add protein: Grilled chicken, shrimp, or chickpeas.
  • Make it spicy: Add red pepper flakes or chili.
  • Extra veggies: Toss in cherry tomatoes or spinach at the end.
• Storage: Best eaten fresh. Leftovers can be refrigerated for up to 2 days and gently reheated.

This zucchini fettuccine is proof that healthy eating can be delicious and satisfying. Light yet flavorful, it’s become a staple for quick weeknight dinners and impressive low-carb meals.Have you tried spiralized or peeled veggie pastas?