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!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

In a large skillet, heat the olive oil over medium heat.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Remove the skillet from heat and toss in the grated parmesan cheese, chopped basil, and lemon zest. Combine gently until evenly distributed.

Step 8

Season with salt and freshly ground black pepper to taste.

Step 9

Serve immediately in bowls or plates. Garnish with additional parmesan and basil if desired.

Nutrition Facts

Serving size	886.4 grams (886.4g)

Amount per serving	% Daily Value*
Calories	691

Total Fat 56.50g	72%
Saturated Fat 14.90g	75%
Polyunsaturated Fat 4.00g
Cholesterol 40mg	13%
Sodium 1910mg	83%
Total Carbohydrate 29.20g	11%
Dietary Fiber 10.00g	36%
Total Sugars 19.80g
Protein 26.50g	53%

Vitamin D 0IU	0%
Calcium 613mg	47%
Iron 4mg	21%
Potassium 2120mg	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.

Source of Calories

Fat: 69.5%

Protein: 14.5%

Carbs: 16.0%