Zucchini slices with marinara sauce

Zucchini with Fresh Marinara


Zucchini 'Fettuccine' with Fresh Marinara

Course Appetizer, Salad, Side Dish
Cuisine American
Keyword raw, tomato, vegetable, zucchini
Prep Time 15 minutes
Servings 2


  • 1.5 lb. / 683g plum tomatoes quartered
  • 1 cup / 250ml packed fresh basil leaves chopped, plus
  • sprigs for garnish
  • 1/3 cup / 80 ml dry-packed sun-dried tomatoes softened
  • in warm water and chopped
  • 1/4 cup / 62ml extra virgin olive oil
  • 1 shallot minced
  • Sea salt or kosher salt to taste
  • Freshly ground black pepper
  • 8 oz. / 228g mixed summer squash green and yellow,
  • ends trimmed
  • 1 orange bell pepper halved and seeded
  • 8 oz. / 228g mozzarella diced
  • 1 cup / 250ml chopped walnuts
  • Grated regular or soy Parmesan cheese for
  • garnish optional
  • 6 basil sprigs for garnish optional


  1. Put tomatoes, basil, sun-dried tomatoes, 3 Tbs. oil, shallot, dash of salt and several grinds of pepper into food processor, and process until sauce resembles finely textured salsa.
  2. Pare squash lengthwise on 4 sides into paper-thin slices, about 1-inch wide, using sharp vegetable peeler. Discard soft centers, or save for another use. Stack slices, and cut into 1/4-inch-wide "fettuccine" strips. Cut bell pepper into paper-thin strips.
  3. Put "fettuccine" into bowl with mozzarella, walnuts, remaining 1 Tbs. oil and salt to taste; toss gently. Pour sauce into 6 shallow bowls, and top with "fettuccine" mixture. Grind fresh pepper over each and, if using, top with Parmesan cheese and basil sprigs. Serve.

Doug Cook RDN is a Toronto based integrative and functional nutritionist and dietitian with a focus on digestive, gut, mental health.  Follow me on Facebook, Instagram and Twitter.

Source: Vegetarian Times