Zucchini

Name: Zucchini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters chopped fresh basil; 1 cloves garlic, chopped; 1 teaspoon chopped jalapeno pepper; 4 servings Kosher salt; 59 milliliters extra-virgin olive oil, plus more for drizzling; 1 teaspoon chopped fresh oregano; 4 servings Freshly ground pepper; 59 milliliters chopped pine nuts, plus more for topping; 5 mediums vine-ripened tomatoes; 4 larges zucchini or yellow squash

Zucchini is a gluten free, primal, and whole 30 side dish. This recipe makes 4 servings with 240 calories, 5g of protein, and 20g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, garlic, pine nuts, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Trim and peel the zucchini, then use a mandoline or a vegetable peeler to thinly slice lengthwise into wide ribbons (stop when you get to the seeds).

Ingredients you will need

Vegetable

Zucchini

Seeds

Equipment you will use

Peeler

Mandoline

Cut the ribbons into 1/4-to-1/2-inch-wide strips to make them look like fettuccine.

Ingredients you will need

Fettuccine

Transfer to a colander and toss with 3/4 teaspoon salt; let drain in the sink, tossing occasionally, about 30 minutes. Rinse well and pat dry.

Ingredients you will need

Salt

Equipment you will use

Colander

Meanwhile, peel the tomatoes using a sharp vegetable peeler, then halve horizontally and squeeze out the seeds. Puree 1 tomato with the olive oil, garlic, jalapeno, and 1/4 teaspoon each salt and pepper in a food processor or blender.

Ingredients you will need

Salt And Pepper