Zucchini “Fettuccine” with Fresh Marinara

To give this marinara sauce a hit of rich, cooked flavor without turning on the stove, we've blended in softened sun-dried tomatoes. For a raw, vegan version of the entrée, simply omit the mozzarella and Parmesan.

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  • 1 1/2 lb. plum tomatoes, quartered
  • 1 cup packed fresh basil leaves, chopped, plus sprigs for garnish
  • 1/3 cup dry-packed sun-dried tomatoes, softened in warm water and chopped
  • 1/4 cup extra virgin olive oil
  • 1 shallot, minced
  • 8 oz. mixed summer squash (green and yellow), ends trimmed
  • 1 orange bell pepper, halved and seeded
  • 8 oz. soy or fresh mozzarella, diced
  • 1 cup chopped walnuts
  • 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.

Nutrition Information

  • Calories 320
  • Carbohydrate Content 14 g
  • Cholesterol Content 0 mg
  • Fat Content 26 g
  • Fiber Content 5 g
  • Protein Content 16 g
  • Saturated Fat Content 2 g
  • Sodium Content 590 mg
  • Sugar Content 7 g