Zucchini Fettuccine with Kale

By • August 30, 2013 0 Comments

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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


Serves 2

Zucchini Fettuccini

  • 4 zucchinis, washed and peeled like fettuccini noodles
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 small yellow pepper, seeded and chopped
  • 1 bunch (4-5 leaves) kale, washed
  • 1 tablespoon olive oil
  • 1 teaspoon table salt
  • 3 scallions, chopped (both white and green parts)
  • Handful walnuts
  • 2 tablespoons hemps seeds (optional)


  • 2 tablespoons vegenaise
  • 1 tablespoon red wine vinegar
  • A dashes Black Pepper
  1. Place the zucchini ribbons into a colander, add salt and let it drain for 15 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Add the chopped kale.
  6. To make the dressing: Mix vegenaise and red wine vinegar in a bowl. Season it black pepper.
  7. Drizzle the zucchini and kale mixture with the dressing. Add a handful of (or more) walnuts in and mix.
  8. When ready to serve sprinkle it with a tablespoon of hemp seeds.

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