How to Make Zucchini Fettuccine

How to Make Zucchini Fettuccine

One of the most popular tutorials I have ever shared here on the blog is How to Spiralize Zucchini. Although I’ve had my spiralizer for many years, this year I found myself using this tool almost daily because zucchini pasta is one of the healthiest and easiest substitutions I’ve found since embarking on a grain-free and gluten-free lifestyle earlier this year.

If you live in the Pacific Northwest like I do, zucchini is totally out-of-season at the moment. But, I enjoyed zucchini pasta so much over the summer that I decided to treat myself to a few fall and winter zucchini pasta recipes.

One of the recipes I’ll be sharing this week involves zucchini fettuccine so I decided it was time to create a brand-new tutorial to show you how to make zucchini fettuccine! (psst: if you haven’t seen my other tutorial on creating zucchini spaghetti, you should check this one out as well!)

How to make zucchini fettuccine

First things first, you will need a tool called a spiralizer. My favorite tool and the one that I own is a plastic spiralizer by Paderno World Cuisine that I ordered from Amazon several years ago. I’ve found that it’s easy to use, easy to clean, and has lasted a really long time. This particular model has three blades so there are a couple of different cuts you can do, which means that you’ll never get sick of using it or eating it!

And, it also makes great a great Christmas gift for anyone who’s trying to eat a little healthier. :)

Note: Please know that I am NOT working with this company and was NOT asked to endorse or mention any products in this post.  All opinions here are my own. :)

How to Make Zucchini Fettuccine

You’ll do some simple prep by trimming the ends off the zucchini.

Then, this next step is completely optional. Most of the zucchinis I buy are pretty crooked and because of the way the spiralizer cuts the zucchini, this results in short pieces instead of long strands. So, if I have a crooked zucchini, I simply cut it in half to create two straighter pieces that will fit better with the blade. If your zucchini is pretty straight or if you don’t feel this is necessary, then you can skip this step.

How to Make Zucchini Fettuccine

Now let’s talk blades! There are three different blades that come with a spiralizer. Each one results in a different cut and type of “pasta.”

For today’s fettuccine, we’ll be using the blade on the right, but I use the three of them pretty equally in my cooking.

How to Make Zucchini Fettuccine

(This photo is from my other tutorial so you’ll have to excuse the fact that it shows the spaghetti blade on the spiralizer. If you’re making fettuccine, be sure to use the fettuccine blade.)

Center the zucchini on the spikes and press it in firmly. Now it’s pasta time…

How to Make Zucchini Fettuccine

Simply turn the handle to create your zucchini fettuccine! So simple!

How to Make Zucchini Fettuccine

The best part of zucchini fettuccine? It takes less than one minute to make and only 3 – 5 minutes to cook. That’s less time than regular pasta AND it’s so much better for you!

And, if you want an amazing sauce recipe, check out my recipe for Zucchini Fettuccine with Butternut Squash and Rosemary Creme Sauce. 

In the comments below, be sure to share your favorite zucchini pasta recipe and any tips you have for making and enjoying zucchini pasta!

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  1. says

    Just made the zucchini with butternut squash this evening! My husband, who is not a fan of butternut squash, and 23 year old son both agreed it was a keeper! Delicious and nutritious! I added a handful of walnuts for some crunch. Easy and fun to make, even better to eat!

    • Sonnet says

      I’ve never tried this, but I think it should work okay. You will probably need to drain the zucchini while cooking as I imagine it would loose a good amount of water after being frozen and then being cooked. If you test it out, please report back and let us know! :)

  2. Kristin says

    I usually salt the zucchini after it’s been spiralized and leave it to drain in a sieve for 30 or so minutes to drain the water. Do you not find this necessary? Granted, I typically only use the thick pasta blade… perhaps it’s because you’re using the fettuccine blade?

    • Sonnet says

      You can definitely salt the zucchini to remove excess moisture. When I saute it in the pan, there usually is a bit of liquid that comes out, but I just make sure to drain it before serving. Hope that helps.

  3. says

    I am waiting for my spiralizer delivery fantasizing about what to make with it first when I came across this. I absolutely love the blades for dummies image, I have a feeling I will be printing and taping that to my machine….. Thanks!!!

  4. Kelly W. says

    I like to saute some garlic in a little olive oil, then add grape tomato halves or quarters and saute them, along with some mushrooms, mini pepperoni, and Italian seasoning. Then I add the zucchini noodles and stir in chunks of cream cheese, stirring until it’s all warm and melty.

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