Home / Recipes / Side Dishes / Vegetable Side Dishes / Zucchini Kale Recipe
Published on August 21, 2013 · Updated on July 23, 2020 · By Aysegul Sanford
Summer Zucchini Kale recipe – A vegan and gluten-free summer bowl that you can make in less than 20 minutes. Flavored with walnuts and a simple homemade vinaigrette, this kale and zucchini recipe is an easy meal you can serve for lunch or dinner.
Yields: 2 servings
Prep Time: 15 minutes mins
Cook Time: 10 minutes mins
Total: 25 minutes mins
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Why do we gain weight? So what if I enjoyed a couple of scoops of vanilla ice cream on my husband’s famous apple pie?
So what if I like to eat cake after every meal with a cup of coffee? Really, why?
I know. I know. It is all about a balance…
I wish that we could eat sweets and fatty things, and still be thin and healthy.
It so unfortunate that it does not work that way.
I have not been eating healthy lately. It is all my husband, Dwight’s fault because he was the one who made the apple pie. Yes, I made the ice cream, but he started it.
I was faced with the harsh reality on the scale this morning. I was wondering why my pants are tight’ER.
I got my answer.
I decided that today is the day that I will go back to my old self and start cooking healthy again. When I found kale in the supermarket, I considered it as a sign from above.
While I was looking for inspiration for a healthy recipe on the internet, I found out that John Mayer, whom I love, came out with a new album.
Another sign from above…
I downloaded the whole album and as I was listening to it, I decided to find the inspiration within myself.
I had zucchini, kale, onions, garlic, yellow pepper, scallions, vegenaise, and walnuts in the fridge.
To make it, I started with peeling the zucchinis like fettuccini noodles using a vegetable peeler. I placed them in to a colander, added some salt and put them aside for 10 minutes to drain.
In the meantime, I washed a bunch of kale and steamed them for 5 minutes. In a pan, I cooked the onions and when they got fragrant and soft, I added some garlic and a chopped yellow pepper.
I washed and drained the zucchini and added it to the pan. I let it cook for 6-7 minutes. I placed the zucchini in a mixing bowl.
Then I chopped the kale into small pieces and placed it in the same mixing bowl. I chopped some scallions and threw them in the bowl, for more flavor.
Lastlu, I made a quick dressing using some vegan mayo, black pepper and a little bit red wine vinegar. I drizzled the dressing over the zucchinis and kale. When I was ready to serve, I garnished it with a handful of walnuts and a tablespoon of hemp seeds.
I do not know you, but John Mayer’s music has that kind of effect on me.
The album is wonderful, so does this healthy and delicious recipe that I would like to name as “Zucchini Fettuccine with Kale”.
Need More Zucchini Recipes? Here are a few more:
- Zucchini Fritters
- Healthy Shrimp Scampi
- Zucchini Noodles
- Vegan Zucchini Bread
- Zucchini Loaf
- Zucchini Soup
Zucchini Kale Recipe
By Aysegul Sanford
Yields: 2 servings
Prep Time: 15 minutes mins
Cook Time: 10 minutes mins
Total Time: 25 minutes mins
Zucchini and Kale Salad: A summer vegan dish made with zucchini noodles, yellow peppers, scallions, walnuts and kale. Filling and low in calorie.
4.20 from 5 votes
Print Recipe
Ingredients
For the Zucchini:
- 4 medium-size zucchini washed and peeled like fettuccini noodles
- 1 teaspoon salt
- 1 bunch 4-5 leaves kale, washed
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 small yellow pepper seeded and chopped
- 2 cloves garlic minced
- 3 scallions chopped (both white and green parts)
- Handful of walnuts
- 2 tablespoon hemp seeds optional
For the dressing
- 2 tablespoons vegan mayo
- 1 tablespoon red wine vinegar
- 1/4 teaspoon sea salt
- Pinch of black pepper
Instructions
Place the zucchini ribbons into a colander, add salt and let it drain for 15 minutes.
In a large pot put some water and, using a steam basket, steam the kale for 5 minutes. Take it out and let it cool. Once cooled, chop it into small pieces.
Heat olive oil in a large pan. Add onions and cook until they are fragrant, 4 to 5 minutes. Add the yellow pepper and garlic. Stirring frequently, cook for 3-4 minutes or until slightly wilted.
Add the zucchinis, mix and cook for 5-6 minutes. As they cook, they will soften and will start looking like noodles. Place them in a mixing bowl.
Add the chopped kale, scallions, and walnuts in the mixing bowl.
To make the dressing: Mix vegenaise and red wine vinegar in a small bowl. Season it with salt and freshly grounded black pepper.
Drizzle the zucchini and kale mixture with the dressing. Give it a gentle mix.
If using, when ready to serve sprinkle it with a tablespoon of hemp seeds.
Serve immediately.
Notes
- If you do not have vegan mayo, you can use also use regular mayo
Nutrition
Calories: 234kcal | Carbohydrates: 33g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Sodium: 1536mg | Potassium: 1839mg | Fiber: 6g | Sugar: 13g | Vitamin A: 12471IU | Vitamin C: 325mg | Calcium: 271mg | Iron: 4mg
Course: Main Dish
Cuisine: American
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About Aysegul Sanford
Hello Friend! I’m Aysegul but you can call me “Ice.” I’m the cook/recipe-tester/photographer behind this site.
If you’re looking for approachable yet creative recipes made with everyday ingredients, you’ve come to the right place. Here, we’re all about recipes that have been meticulously tested to provide you with a truly foolproof cooking experience regardless of your level of cooking.
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Reader Interactions
Lucy R.
I really enjoyed this recipe! I didn’t have a yellow bell pepper and I substituted pine nuts for the walnuts. I got to use my vegetable spiral tool for the first time too–which instead of a flat noodle makes more like thick spaghetti noodles. My husband and I really thought it was tasty. I was surprised by the texture of the zucchini noodles–it wasn’t soggy but had a nice firmness to it–is that due to leaving it with salt for a while?
Thanks for a unique, healthy recipe!Reply
Aysegul Sanford
I am thrilled to hear that. Thanks for coming by Lucy.
Reply
Sharlene
Unfortunately, this was a flavourless waste of ingredients. Not sure why people rate recipes with 5 stars, when they haven’t even tried out the recipe. Mayo and vinegar dressing was the worst part of it.Reply
Aysegul Sanford
Hi Sharlene,
I am sorry to hear that you felt that way.
I agree that mayo and vinegar combo (along with the olive oil used for kale) might be an acquired taste. And this is a very basic recipe. Vegetable dishes like this require a lot of seasoning but I totally understand it was not up to your standards.Reply
Lauren
Sorry! I mean Hello Aysegul!
Reply
Lauren
Hi Andrea, how did you get your zuchinni like that? DId you use a certain machine or can you did it by hand?Thanks for the recipe, Cannot Wait to try it!
Reply
Aysegul Sanford
Hi Lauren,
This dish is not only super healthy but also super easy to make.
To make it look like that I used a vegetable peeler. Something like this http://www.amazon.com/gp/product/B0000DAQ5EI hope this helps.
Let me know if I may answer any other questions for you.
Thanks for stopping by!
Cheers..
IcePS: I LOOOOVEEE your photography. 🙂
Reply
Andrea
This sounds amazing, I’m definitely going to try it! What could I use as a replacement for vegenaise, regular mayonnaise? I was also pleased to read about your love of John Mayer, I’m a huge fan and think his new album is incredible!
Reply
Aysegul Sanford
Hi Andrea,
Yes you can use mayonnaise. I use veganaise because I feel like it is somewhat healthier. But mayonnaise is totally fine.
John Mayer’s music moves me in so many levels.
Thank you for stopping by..
Cheers!
IceReply
Cherry
Hello Aysegul
Just happened upon your site and love it. I love John Mayer too!
I have a bowl of salted ribboned zuccinni in a colander and I didn’t know how much salt to place in it
So glad to have found your site.
I have been grain free for some months now and it has certainly contributed to my weight loss. However, I do miss pasta dishes. I am going to try our usual pasta dish which is simply, loads of raw chopped garlic, olives chopped, basil, sundried tomatoes and pinenuts (I know these are high in calories but they are so good in this dish) then swirl it all around in lovely olive oil.
So I will follow your part of the recipe where you cook the zuccinni
Then will add all the other bits.
I will try your recipe next, it looks great.
Incidentally, I used a Zulus to chop the zuccinni and it looks fantastic, just like real spaghetti!Reply
Aysegul Sanford
Hi Cherry,
Thank you so much for stopping by.
I can only imagine how hard it must have been to be grain free. This is definitely a great alternative for grain cravings.
Ahhhh how much I love tomato, basil, pine nuts, and olive oil combination..Cheers!
IceReply
Jennifer
Oh WOW! LOVE the colors! Glorious Greens and Yellows! Very nice! Looks and sounds GREAT – YUMMO!
Reply
Aysegul Sanford
Hi Jennifer,
I hope you will have time to make it someday.
Thanks for stopping by…Cheers,
IceReply
Dalya
It looks amazing! I can’t believe that it is actually zucchini, not pasta…Reply
Aysegul Sanford
I know.. Who would guess that they are not noodles??
You have got to try this at home Dalya!
Cheers..Reply
