Zucchini fettuccine

4 15 191
Ingredients Minutes Calories
Prep Cook Servings
10 min 5 min 1
Zucchini fettuccine
Health Highlights


1 medium Zucchini
1 tbsp Olive Oil, Extra Virgin (or butter)
1 dash Salt and pepper
1/2 cup Cherry Tomatoes (halved)


  1. Split the zucchini in half lengthwise.
  2. Scoop the seeds with a spoon and slice the halves very thinly with a potato peeler or use a spiralizer to make zucchini noodles. 
  3. Boil half a liter of salted water in a large pot and parboil the zucchini slices for 1 minute.
  4. Drain the water, toss with tomatoes and add olive oil (or butter), salt, and pepper to taste and stir.

Nutrition Facts

Per Portion

Calories 191
Calories from fat 134
Calories from saturated fat 27.9
Total Fat 14.9 g
Saturated Fat 3.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 9.6 g
Cholesterol 0
Sodium 95 mg
Potassium 1096 mg
Total Carbohydrate 10.2 g
Dietary Fiber 3.8 g
Sugars 12.4 g
Protein 5.9 g

Dietary servings

Per Portion

Vegetables 3.9

Energy sources