Spiralized Zucchini Puttanesca

Lightly sautéed zucchini noodles are tossed with spicy puttanesca sauce and topped with grated Parm.

Spiralized Zucchini Puttanesca

Makes four servings 
Prep time: 15 minutes
Cook time: Seven to 10 minutes


  • 2 large zucchini, spiralized

Ingredients For Puttanesca Sauce

  • 3 tbs. extra-virgin olive oil
  • 1 yellow onion, diced
  • Pinch sea salt
  • 3 cloves garlic, minced
  • ¼ tsp. red-pepper flakes
  • 1 pint cherry tomatoes, halved
  • 2 tbs. capers, rinsed
  • ¼ cup kalamata olives, chopped
  • ¼ cup grated Parmesan, plus 2 tbs. more for garnish
  • ¼ cup freshly chopped basil


  • Place a large skillet over medium heat and add the olive oil. Once the oil heats, add onions, sea salt, garlic, and red-pepper flakes, and sauté for two to three minutes, or until onions are translucent.
  • Add the tomatoes, capers, and olives, and cook for two more minutes.
  • Place the zucchini spirals into the skillet, and toss for two minutes or until the zucchini is al dente, or still slightly firm. Add the ¼ cup Parmesan cheese and toss until well combined, then add the chopped basil.
  • Transfer to bowls or a platter, and garnish with the remaining Parmesan. Serve.

Tip: Many handheld spiralizers are inexpensive and easy to use.


director of the Healing Kitchens Institute at Commonweal, is the author of several cookbooks, including The Healthy Mind Cookbook and Clean Soups, from which the chilled zucchini soup recipe was adapted. She lives in San Rafael, Calif.

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