Disclosure: This is a sponsored post for the OXO GoodGrips Spiralizer. All views are my own.
Zucchini noodles are cooking in tomato sauce with olives, which add a lovely brininess and a meaty texture to this vegetarian recipe that is perfect for summer.
“I was up all night dreaming I was a muffler, and now I’m exhausted!” — Rose from The Golden Girls. (Yes, this is what I’m watching as I type this post.)
The lovely folks at OXO sent me a new toy to test drive! (And they didn’t even know it was my birthday.) This time around was their spiralizer, which is a neat tool that cuts fruit and vegetables into—that’s right—spirals. Zucchini is the most popular produce to be used with a spiralizer as a gluten-free pasta alternative, but anything with firm flesh will do.
Also, I learned the hard way that eggplant does not work getting spiralized. (You can check my Instagram for evidence.) However, with the right piece of produce the tool was a no-brainer to use.
The sauce used to cook the zucchini noodles in this recipe is somewhat akin to puttanesca, minus the anchovies and capers. I love the brininess that the olives add to the tomato sauce, and they also add a meaty texture to this vegetarian recipe. (It’s actually vegan if you decide to leave off the cheese.) In making this recipe, be sure to cut the zucchini strands after they come out of the spiralizer so they aren’t too long. In the end, you won’t even miss the carbs. Mangia!
Disclosure: This is a sponsored post for the OXO GoodGrips Spiralizer. All views are my own.
Zucchini Noodles with Olives and Tomato Sauce
Zucchini noodles are cooking in tomato sauce with olives, which add a lovely brininess and a meaty texture to this vegetarian recipe that is perfect for summer.
Ingredients
- 2 tablespoons olive oil
- 1/4 cup chopped green olives (about 10 pitted olives)
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- one 28-ounce can crushed tomatoes
- 3 to 4 large zucchini, cut into noodles with the orange cutter
- 1/4 cup roughly chopped fresh oregano leaves
- salt and black pepper
- freshly grated pecorino cheese, for serving
Instructions
- Heat the oil in a large skillet over medium heat. Add the olives, garlic, and red pepper flakes, and sauté until fragrant and softened, about 2 minutes.
- Add the tomatoes and simmer until reduced slightly, 5 to 10 minutes.
- Add the zucchini and oregano and cook until the zucchini is softened, 3 to 5 minutes. Season with salt and pepper.
- Divide among bowls and top with pecorino cheese.
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