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serves 4
3 zucchini, sliced with a spiral slicer
2 Tbsp. extra virgin olive oil
2 anchovy filets (optional)
1 garlic clove, chopped (I hate chopped garlic, I slice it)
1/4 tsp. red pepper flakes
1 1/2 cups chopped tomatoes
2 Tbsp. chopped kalamata olives
1 Tbsp. capers
fresh basil chopped (a few leaves)
salt & pepper to taste
shaved or grated parmesan cheese
Slice the zucchini & set aside. Heat oil in a large skillet on medium high heat, then add garlic & anchovy. Cook until the anchovy melt & the garlic is golden.

Add the tomatoes to the pan & cook until they start to break down, about 10 minutes or so. Put the basil, olive & capers in the tomatoes & cook for another 5 minutes.

Remove the pan from the heat & toss in the zucchini ribbons. Add salt & pepper to taste. Serve with a sprinkle of fresh basil & parmesan cheese.

DIVA NOTE: As you’re tossing, you may think that there isn’t enough sauce, but don’t fret. As the zucchini sit in the hot sauce, they will begin to shrink down & extract their water making it more saucy. (make sense?)

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