Zucchini noodles (zoodles) with sun-dried tomatoes and olives are a great alternative to classic semolina spaghetti. Zucchini noodles are made using a spiral vegetable slicer, similar to a pencil sharpener: the zucchini is sliced into long strands that closely resemble traditional spaghetti. In this recipe, I’ve seasoned the zucchini noodles with sun-dried tomatoes, olives, garlic, oil, chili pepper, and basil. I sautéed everything in a pan so that the zucchini would soften a bit and absorb the flavors of the other ingredients. This dish was a pleasant surprise: fresh and light, yet full of flavor!
For more delicious ideas, check out the Zucchini Recipes collection.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 2 Large zucchinis
- 10 Sun-dried tomatoes
- 10 Black olives
- to taste Basil
- 1 Chili pepper
- 1 clove Garlic
- to taste Extra virgin olive oil
- to taste Salt
- grated pecorino cheese (optional)
Tools
- Spiralizer
Preparation
To make zucchini noodles, wash and trim the ends of the zucchinis, then spiral them with a spiralizer.
Chop the olives, sun-dried tomatoes, chili pepper, and garlic.
In a pot, pour a drizzle of extra virgin olive oil and add a garlic clove. Heat it up, add the chopped mixture, and sauté for a few minutes.
Then add the zucchini noodles and sauté in the pan for about 5 minutes, just enough time to slightly soften the zucchini. Adjust with salt.
Remove from heat and serve the zucchini noodles with a sprinkle of grated pecorino cheese. Enjoy!
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