Recipe: Zucchini “Fettuccine” with Mushrooms and Prosciutto Bacon

by Michelle on May 21, 2011 · 1 comment

in Healthy Dinner,Season,Autumn,Meal

It’s always fun to find new ways to cook veggies, especially when they taste delicious and can be a change or alternative to food that isn’t too good for us (i.e. spaghetti made with refined white wheat flour).

You may remember I posted about using veggies as pasta before. In that past post, I shared a few “topping” recipes and told you how to make veggies pasta out of carrots and daikons using a noodler. In this post I’ll tell you how to make veggie pasta out of zucchini which is pretty pretty good. 

Recipe: Zucchini “Fettuccine” with Mushrooms and Prosciutto Bacon

Makes: 2 serves


  • 2 zucchinis 
  • olive oil
  • butter (best if organic)
  • 1 red onion, sliced thinly
  • 4 button mushrooms, sliced thinly
  • 2 cloves garlic
  • 4 slices prosciutto, sliced into thin pieces (best if grass-fed (pastured) and organic)
  • dairy cream (best if organic)
  • optional: parmesan cheese (when I made it I tore up a bocconcini instead of parmesan)
  • salt and pepper

 How to:

  • Wash the zucchinis and cut the ends off. With a peeler (or a mandolin), peel the zucchini into many long, very thin “fettuccine” like strips. Do both zucchinis until you have a big pile of zucchini “fettuccine”.
  • Heat the olive oil and butter in a pan and cook the onion on medium to low heat until the onion has softened and has become translucent.
  • Add the mushrooms, garlic and prosciutto and saute until they are all cooked.
  • Add your zucchini “fettuccine” and using tongs, mix this all together.
  • Add enough cream to make a sauce and cook until the zucchini is soft.
  • Serve with a sprinkle of cheese if you like and season with salt and pepper.
  • Enjoy.

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© Copyright: 2011 Michelle Robson-Garth. Please don’t steal my blog posts. Ask permission first when using any text or images on . See the disclaimer here.


Health Food Lover is Michelle Robson-Garth. Michelle is a degree-qualified Naturopath (BHSc) and Massage Therapist. She is also a passionate writer, recipe-creator and all-round foodie from Melbourne, Australia. © Copyright: 2009-2012 Michelle Robson-Garth. Please ask permission first when using any text or images on Read the disclaimer here. Have a look at the recipe index for more health food lovin’ recipes. Join the Facebook page & follow Health Food Lover on twitter.

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