- 1 1/2 lbs. (about 3 medium) zucchini
- 2 tsp. chopped garlic
- 2 tsp. olive oil
- 1/4 tsp. red pepper flakes
- 1 1/4 cups canned crushed tomatoes
- 3 tbsp. sliced pitted Kalamata olives
- 1 tbsp. capers, drained
- 2 tbsp. chopped fresh basil
- ¼ cup Parmesan cheese
Using a spiral vegetable slicer, cut zucchini into spaghetti-like noodles. (If you don’t have a spiral veggie slicer, peel zucchini into thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.
Bring an extra-large skillet sprayed with nonstick spray to medium-high heat.
Cook and stir zucchini until hot and slightly softened, about 2 minutes.
Transfer to a strainer, and thoroughly drain excess liquid.
Remove skillet from heat.
Clean, if needed.
Re-spray, and bring to medium heat. Add chopped , garlic, olive oil, and red pepper flakes. Cook and stir until garlic is fragrant and browned, about 1 minute.
Add crushed tomatoes, olives, and capers to the skillet.
Cook and stir until hot, about 2 minutes.
Add basil and drained zucchini. Cook and stir until hot and well mixed, 3 – 4 minutes.
Makes 4 servings
¾ fat serving