Zucchini spaghetti with cherry tomatoes and olives are a fresh, light, and colorful alternative to classic first courses. Ideal for those looking for a healthy, quick, and flavorful recipe, they are perfect to prepare in the summer, when zucchini and cherry tomatoes are at their sweetest. This dish combines simplicity and lightness with a surprising result: a first course without pasta, but with all the flavors of the Mediterranean. Perfect for a light lunch or a quick dinner, they will be loved by everyone, even those not on a diet!
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Zucchini Spaghetti
- 4 zucchini
- 10 red cherry tomatoes
- 10 yellow cherry tomatoes
- 3.5 oz green olives (pitted)
- 1 clove garlic
- to taste extra virgin olive oil
- to taste basil
- to taste salt
- to taste pepper
Tools for Zucchini Spaghetti
- 1 Spiralizer
- 1 Knife
- 1 Frying Pan
Steps for Zucchini Spaghetti
Wash the zucchini well, remove the ends, and use a spiralizer to create thin spaghetti.
Wash the red and yellow cherry tomatoes and cut them in half.
In a large frying pan, pour a drizzle of olive oil and add a whole garlic clove. Let it flavor for 1-2 minutes.
Add the chopped cherry tomatoes and
the pitted green olives, cook for about 3-4 minutes over medium heat until they slightly wilt.
Add a few fresh basil leaves torn by hand and
now add the zucchini spaghetti, season with salt and pepper.
Sauté everything for another 2-3 minutes, just enough time to heat the zucchini without overcooking them, keeping them crunchy.
Remove the garlic clove,
turn off the heat and serve immediately.
Zucchini spaghetti is best when freshly made, but you can store them in the refrigerator for up to 1 day in an airtight container. Freezing is not recommended. To maintain crunchiness, it’s best to store them separately from the dressing and combine only when serving.
FAQ (Questions and Answers)
Can I use other types of cherry tomatoes?
Yes, you can use any variety of ripe and sweet cherry tomatoes, such as cherry or Piccadilly.
What if I don’t have a spiralizer?
You can use a mandoline or a sharp knife to cut the zucchini into thin julienne strips.
Can I add cheese?
Yes, you can top the dish with some crumbled feta, salted ricotta, or parmesan shavings.
Is this dish suitable for a low-carb diet?
Absolutely yes, it’s perfect for those following a low-carb or keto diet.
Can I serve this dish cold?
Yes, it’s also great as a summer zucchini salad, served cold or at room temperature.
