Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

zucchini fettuccine

SummerWind1 avatar
Recipe by
Carol Zahn
@SummerWind1
Highlands Ranch, CO

This is the original recipe but can be made more thigh friendly by using fat free half and half. I have butter issues so I don't change that.

yield 4 serving(s)
prep time 15 Min
method Stove Top

Ingredients For zucchini fettuccine

  • 1/2 lb
    mushroom sliced
  • 1 1/2 stick
    butter
  • 1 1/4 lb
    zucchini
  • 1 c
    heavy cream
  • 1 box
    fettuccine pasta
  • 2 Tbsp
    olive oil
  • 1/2 c
    parsley
  • 1 c
    parmesan cheese

How To Make zucchini fettuccine

  • 1
    Cook fettuccini with 2 tablespoons of olive oil until done.
  • 2
    In a large pan sauté 1/2 pound of mushrooms, trimmed and sliced, in 1/2 stick of butter for 2 minutes. Add 1 1/4 pounds of zucchini cut in julienne strips. I just use my vegetable peeler for this. Add one cup of heavy cream and 1 stick of butter cut into bits. Bring liquid to a boil and simmer for 3 minutes.
  • 3
    Add the fettuccini with 3/4 cup parmesan cheese and 1/2 cup parsley. Serve with parmesan cheese.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT