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America’s Healthy
Cooking Teacher

Zucchini Fettuccine with Marinara

Every now and then, a raw dish comes along that is so fresh and exciting to the palate…and yet simple and elegant that I fall in love. I feel raw food has a place in our daily diet but it’s not for me 100% of the time. But on a hot summer day, this is fabulous!

Makes 3-4 servings

Ingredient List: 

1-2 pounds plum tomatoes, quartered

1 cup packed fresh basil leaves, plus sprigs for garnish

½ cup dry-packed sun-dried tomatoes, softened in warm water, chopped

¼ cup extra virgin olive oil

1 shallot, minced

Sea salt

Cracked black pepper

3 zucchini, ends trimmed

1 summer squash, ends trimmed

1 red or orange bell pepper, halved, seeded

8 ounces vegan mozzarella substitute

1 cup coarsely chopped hazelnuts

Step By Step Instructions: 

Place tomatoes, basil, sun-dried tomatoes, 3 tablespoons oil, shallot, salt and pepper to taste and process until mixture resembles a fine salsa.

Using a sharp vegetable peeler, pare squash on all sides, creating thin ribbons.  Discard soft, seeded centers.

Using a sharp knife, slice bell pepper into very thin ribbons.

Combine squash, zucchini and peppers in a mixing bowl.  Stir in ‘sauce’ and adjust seasonings to your taste.  Fold in soy cheese and hazelnuts and stir gently to combine ingredients.  Serve garnished with basil sprigs.