Author Notes
As I was looking for a recipe using zucchinis on the internet, I realized that most of the recipes I liked have ingredients that I do not have on hand. Then I decided to create my own recipe with what I have (kale, onions, yellow peppers...) ,which ended up as a delicious, meal-worthy and healthy dish.
—Aysegul Sanford
Ingredients
- Zucchini Fettuccini
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4
zucchinis, washed and peeled like fettuccini noodles
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1
medium onion, chopped
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3
cloves garlic, minced
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1
small yellow pepper, seeded and chopped
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1 bunch
(4-5 leaves) kale, washed
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1 tablespoon
olive oil
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1 teaspoon
table salt
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3
scallions, chopped (both white and green parts)
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handful
walnuts
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2 tablespoons
hemps seeds (optional)
- Dressing
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2 tablespoons
vegenaise
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1 tablespoon
red wine vinegar
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a dashes
Black Pepper
Directions
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Place the zucchini ribbons into a colander, add salt and let it drain for 15 minutes.
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In a large pot put some water and, using a steam basket, steam the kale for 5 minutes. Take it out and let it cool. Once cooled, chop it into small pieces.
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Heat olive oil in a large pan. Add onions and cook until they are fragrant, 4 to 5 minutes. Add the yellow pepper, garlic and continue to cook for 2 minutes.
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Add the zucchinis, mix and cook for 6-7 minutes. As they cook, they will soften and will start looking like noodles. Place them in a mixing bowl.
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Add the chopped kale.
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To make the dressing: Mix vegenaise and red wine vinegar in a bowl. Season it black pepper.
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Drizzle the zucchini and kale mixture with the dressing. Add a handful of (or more) walnuts in and mix.
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When ready to serve sprinkle it with a tablespoon of hemp seeds.
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