Directions:
- Trim and peel the zucchini, then use a mandoline or a vegetable peeler to thinly slice lengthwise into wide ribbons (stop when you get to the seeds). Cut the ribbons into 1/4-to-1/2-inch-wide strips to make them look like fettuccine. Transfer to a colander and toss with 3/4 teaspoon salt; let drain in the sink, tossing occasionally, about 30 minutes. Rinse well and pat dry.
- Meanwhile, peel the tomatoes using a sharp vegetable peeler, then halve horizontally and squeeze out the seeds. Puree 1 tomato with the olive oil, garlic, jalapeno, and 1/4 teaspoon each salt and pepper in a food processor or blender. Transfer to a bowl. Chop the remaining 4 tomatoes and add to the bowl; add the pine nuts, basil, oregano, and salt to taste.
- Divide the zucchini among bowls and top with the tomato sauce. Top with more pine nuts and drizzle with olive oil.
- Photograph by Kate Sears
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.57 Kcal (806 kJ) | ||
| Calories from fat | 184.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.55g | 32% | |
|---|---|---|---|
| Sodium | 1.14mg | 0% | |
| Potassium | 134.2mg | 3% | |
| Total Carbs | 1.95g | 1% | |
| Sugars | 0.37g | 1% | |
| Dietary Fiber | 0.66g | 3% | |
| Protein | 1.76g | 4% | |
| Vitamin C | 6.5mg | 11% | |
| Iron | 0.8mg | 5% | |
| Calcium | 12.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 460.48 Kcal (1928 kJ) | ||
| Calories from fat | 442.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.15g | 32% | |
|---|---|---|---|
| Sodium | 2.74mg | 0% | |
| Potassium | 320.91mg | 3% | |
| Total Carbs | 4.67g | 1% | |
| Sugars | 0.88g | 1% | |
| Dietary Fiber | 1.57g | 3% | |
| Protein | 4.2g | 4% | |
| Vitamin C | 15.5mg | 11% | |
| Iron | 1.9mg | 5% | |
| Calcium | 28.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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