Faux Fettuccini Salad With Cheeses Recipe

Name: Faux Fettuccini Salad With Cheeses
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium zucchini (about 1 pound), ends cut off; 1 large red bell pepper, seeded, cut lengthwise into thin strips; 1 medium Vidalia or other sweet onion, peeled, cored, cut lengthwise into thin strips; 1 large ripe tomato, peeled, seeded, cut lengthwise into thin strips; 1 teaspoon chopped fresh oregano.; 1/4 cup finely chopped fresh parsley; 1 small thin-skinned lemon, peeled to reveal fruit and seeded; 4 tablespoons extra virgin olive oil; 1 tablespoon red wine vinegar; 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup freshly grated Parmesan cheese; 1/4 cup freshly grated Romano cheese; 1/4 cup grated French or Swiss Gruyere

Servings: persons

3 medium zucchini (about 1 pound), ends cut off
1 large red bell pepper, seeded, cut lengthwise into thin strips
1 medium Vidalia or other sweet onion, peeled, cored, cut lengthwise into thin strips
1 large ripe tomato, peeled, seeded, cut lengthwise into thin strips
1 teaspoon chopped fresh oregano.
1/4 cup finely chopped fresh parsley
1 small thin-skinned lemon, peeled to reveal fruit and seeded
4 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated Romano cheese
1/4 cup grated French or Swiss Gruyere

1
With a Y-shaped vegetable peeler, cut a long wide strip from zucchini until the seeds can be seen. Move to the next section and cut long wide strips from it until seeds are visible. Continue in this manner around the zucchini, cutting the meat of the zucchini in long wide strips and discarding the seed core. Repeat with the remaining zucchinis.
2
Cut the strips lengthwise into 1/3 to 1/2-inch wide faux fettuccini, transfer to a clean kitchen towel and sprinkle
3
very lightly with sea salt. Set aside for 15 minutes to drain and then transfer them to a large salad bowl. Add the red bell pepper, sweet onion, tomato, oregano and parsley and lightly toss.
4
Working over a small bowl, cut the lemon between the membranes to release the wedges, and add them to the salad. To the lemon juices in the bowl, add
5
the olive oil, vinegar, salt and freshly ground pepper. Toss, cover the bowl with plastic film and refrigerate for at least 30 minutes.
6
Meanwhile, in a bowl combine the Parmesan, Romano and Gruyere cheeses, and mix well. Divide the faux fettuccini onto 4 chilled salad plates or bowls and top with cheese mixture.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 medium zucchini (about 1 pound), ends cut off, 1 large red bell pepper, seeded, cut lengthwise into thin strips, 1 medium Vidalia or other sweet onion, peeled, cored, cut lengthwise into thin strips, 1 large ripe tomato, peeled, seeded, cut lengthwise into thin strips, and more.

Yes, Faux Fettuccini Salad With Cheeses falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Faux Fettuccini Salad With Cheeses

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