July 13, 2017

Simple Fun and Green and Gold Zucchini Puttanesca

Simple Fun and Green and Gold Zucchini Puttanesca. Anna Johnston - http://shenannagans.com

THIS Green and Gold Zucchini Puttanesca is guaranteed to be a crowd pleaser! Not only a spectacular way to showcase zucchini, but it’s simple to make, juicy, ridiculously delicious and has a healthy amount of good for you thrown in too.

Never thought I’d find myself appreciating the winter, gone are the days of waking to -4c temperatures with frozen toes and an icy nose, yes my friends…. it’s a special kind of lovely here in the Whitsundays at this time of year.

While folk in the southern parts of Australia are shivering their way through minus degree temperature days, I am enjoying what can only be described as a never-ending summer. Balmy sunshiny days followed by perfectly, perfect evenings. It’s a lazier lifestyle for sure, a big day here in the tropics includes walks on the beach with Little Chef and Queen Suebah, a spot of DIY, maybe some garden time and cooking with or eating some of my favourite locally grown fruits and vegetables which like me, love the warmth and are in season. Yep, this little shenANNAgator is very much enjoying the basic pleasures derived from good simple fun.

Simple Fun and Green and Gold Zucchini Puttanesca. Anna Johnston - http://shenannagans.com

I need Vitamin Sea!

Simple Fun and Green and Gold Zucchini Puttanesca. Anna Johnston - http://shenannagans.com

Gardeners know all the dirt!

Simple Fun and Green and Gold Zucchini Puttanesca. Anna Johnston - http://shenannagans.com

My favourite colour is sunset!

Now I want to share winter comfort foods to warm your soul. But I also want to share the quick-cook fresh meals for me, and all my readers in the Northern hemisphere who are enjoying the warmer / stinking hot weather. Ha… That’s a long-winded way of leading into why today I’m happy to be sharing a (fairly) climate neutral recipe!!!

A simple and satisfying dish containing ALL the dietary superlatives, Green and Gold Zucchini Puttanesca is low carb, paleo, gluten, grain and dairy-free, if you omit the anchovies, it’d be vegan friendly too. This bowl of yum is about gorgeous flavors made with nourishing vegetables, and the best bit…. You can whip the whole thing together in about 20-30 minutes.

I’d love to know, is it winter or summer in your part of the world? What simple fun are you enjoying at the moment? And do you prefer zoodles in place of pasta noodles?

Simple Fun and Green and Gold Zucchini Puttanesca. Anna Johnston - http://shenannagans.com

Green and Gold Zucchini Puttanesca

INGREDIENTS

  • 2kg gold and green zucchini, spiralised or thinly sliced lengthways using a peeler. I prefer the peeler version as it looks less ‘produced’.
  • 8 cloves garlic, skin on
  • 2 long red chillies, halved
  • 2 lemons, halved
  • 2 tablespoons extra virgin olive oil
  • 600g baby heirloom tomatoes
  • 1 teaspoon sea salt flakes
  • cracked black pepper
  • 2 cups (300g) mixed pitted olives
  • 100g anchovies
  • 1 cup flat-leaf parsley leaves, roughly chopped

Simple Fun and Green and Gold Zucchini Puttanesca. Anna Johnston - http://shenannagans.com

METHOD

  1. Preheat oven to 180°C (350°F). Place the garlic, chilli, lemon and half the oil on a large baking tray. Cook for 10 minutes or until the garlic has slightly softened.
  2. Add the tomatoes, salt, pepper and remaining oil to the tray and cook for a further 15–20 minutes or until the tomatoes are blistered and soft. Squeeze the garlic from the skins and mash with a fork, discarding the skins. Add the zucchini and olives to the tray, toss to combine and return to the oven for 3 minutes to warm through. Add the anchovies and parsley and toss to combine. Serve. Serves 4.

Anna

shenANNAgans is Anna Johnston, a 30 - something Aussie gal with an unwavering passion for the Hospitality industry. I love the quirky and unusual, designing events, travelling far and wide and eating food from all around the world. I am coffee blooded, a craft beer enthusiast, wine drinking yogi who enjoys writing about her adventures.

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J Harvey - September 19, 2017 Reply

This recipe sounds absolutely incredible sooooo I will make it home! Thanks for sharing! Can’t wait to taste it!

Jem @ Lost in Utensils - August 27, 2017 Reply

Jealous of that fantastic weather of yours. Also that puttanesca is satisfaction in a dish 🙂

Rosemarie - August 2, 2017 Reply

That is such a beautiful garden! It cold here in Canberra and I just made goat curry to have with some roti or rice. I have never had a puttanesca and to be honest, it’s such a nice sounding word. 🙂 I seem to be saying it out loud as I type this. It looks really good, Anna.

Jennifer - July 28, 2017 Reply

This looks so good. Zuchinni has become my go to veggie for a while now. YUM!

GiGi Eats - July 28, 2017 Reply

THIS looks and sounds absolutely phenomenal! ON my TO-MAKE list 100%!! 🙂

mjskitchen - July 27, 2017 Reply

Oh, I am so envious of where you live! In my next life I hope I end up there. Great idea to shave the squash to make noodles and the Puttanesca toppings sounds perfect. I would wish you a lovely week, but obviously, that’s pretty standard. 🙂

Sue Slaght - July 22, 2017 Reply

It’s summer in Canada Anna and we in Alberta are enjoying an unusually warm one. We treasure every minute as winter here is long, about 6 months of snow. Your recipe looks great. Love the idea of using zucchini this way.

Serina aka Ms Frugal Ears - July 22, 2017 Reply

Yum! I love zucchini. Not sure why I haven’t got onto the zoodle craze. Guess I love my carbs too much. Just I type it is minus 7 outside, so your photos look kind of inviting.

John/Kitchen Riffs - July 20, 2017 Reply

SO much flavor in this dish! Really inspired recipe — definitely something I need to try. Thanks!

    Anna - July 20, 2017 Reply

    I love the simplicity of the dish, and the fact that most will have the ingredients ready to go. Hope you enjoy if you try John. 🙂

Cristina - July 18, 2017 Reply

Looks so delicious and perfect for summer 🙂

Tandy | Lavender and Lime - July 18, 2017 Reply

Oh yum! I seldom find gold (yellow) zucchini here but when I do I buy it as I love the colour. It is proper winter here, snow on the mountains and whales in the bay 🙂

    Anna - July 20, 2017 Reply

    The gold zucchini is absolutely beautiful huh? They sure do sass up a fairly ordinary dish thats for sure.
    Hope you are enjoying the winter, snow on mountains and whales in the bay sounds kinda special. 🙂

Lorraine @ Not Quite Nigella - July 18, 2017 Reply

I was just where it was summer and I have to admit, it was glorious! Very happy about that. But then I came home to a warmish winter day at 22C. Can’t complain about that!

    Anna - July 20, 2017 Reply

    Yeah, your recent adventures looked absolutely incredible, found myself drooling over your insta feed a couple of times. Haha! Glad you came home to a reasonable temperature too, nothing worse than beautiful balmy weather and home to minus degrees. 🙂

heather (delicious not gorgeous) - July 18, 2017 Reply

i love puttanesca! and while i don’t think zucchini noodles can replace pasta, i love how silky and tender they are (: it’s summer in america, and this sounds like the perfect hearty but not cozy (i love cozy, just not when i’m sweating) meal!

    Anna - July 20, 2017 Reply

    ME TOOOOOOO Heather, so yum! And yes, it is all these things, a great feed for a sweaty summer person, but would equally do the job for a cold winter person. Lol! Happy summery adventures friend.

Daphne Goh - July 18, 2017 Reply

Definitely Zoodles for me as I love zucchini & it’s naturally gluten free plus healthy.

It’s amazing how you can make such a simple dish look so good and bursting with flavours.

Love the colours of your sunset photo. How fantastic to be experiencing summer in the midst of winter. Its winter here in Sydney but the weather has been quite mild and sunny so far. 🙂

    Anna - July 20, 2017 Reply

    Oodles of zoodles for us too, Daphne. We adore them for the health reasons, its nice to have a hearty meal and not feel bloated at the end. We suffer with gluten intolerances in our household.

    Ive heard that Sydney hasn’t been too badly slapped with the winter chills, I do hope it continues to be kind to you all. 🙂

Denise Browning - July 18, 2017 Reply

Oh, my! It made my mouth water… and the thing is low carb. Much healthier than pasta a puttanesca. Gotta try!Luck you to live in Paradise. I miss living nearby the beach. xx

    Anna - July 18, 2017 Reply

    Yep, its a winner dish for sure Denise, we love that it is so dang easy to prepare and the rewards are plentiful too.
    We are lucky living in paradise. 🙂 Sending you some beachy vibes lady.

Evelyne CulturEatz - July 18, 2017 Reply

That is a stunning dsh and looks filling! Love the garden patio, is it yours?

    Anna - July 18, 2017 Reply

    Hey Ya Evelyn! 🙂 Thanks a million, the dish went down an absolute treat in our house, one I am sure we will have again. And yes, that is our front patio, lots of DIY projects and garden love mean it is now one of the most magical places to be. We love it too!

Norma Chang - July 17, 2017 Reply

It is summer in the Hudson Valley and I am enjoying it. Your garden looks lovely, are the squashes from your garden? I too prefer the looks and texture of the zoodles, great dish, thanks for sharing.
P.S. I am not receiving your new posts by e-mail.

    Anna - July 18, 2017 Reply

    WOW, thanks so much Norma for your compliment about our garden. That is huge coming from the queen of gardening. 🙂 We didnt grow the zucchini, they were purchased from a local farmer. We may try growing some now tho. This climate seems to assist us with growing things weve never been able to before.

    Thanks for the heads up about not receiving emails about new posts. I will go in and see what is happening. 🙂

Krista Bjorn - July 14, 2017 Reply

This looks divine, Anna, and so nourishing! It’s definitely winter at our house, so we’re having lots of soup and roasted potatoes and good, warming things. 🙂

    Anna - July 17, 2017 Reply

    Tasted the goods too, lovely Krista! 🙂 I am getting so much joy from eating simple, locally grown and as you say, nourishing foods. There is certainly something to be said for living in a compatible climate. Ive never felt better.
    Yay to soups and roasted potatoes… how good are roasted potatoes?! 🙂

Indu - July 14, 2017 Reply

Looks amazing and so delicious!

Angie@Angie's Recipes - July 13, 2017 Reply

That looks heavenly! Gorgeous sunset shot, Anna.

    Anna - July 14, 2017 Reply

    Thanks so much Angie, everything about the taste was delightful. And the winter sunsets up here in the Whitsundays are OUTSTANDING. 🙂

Mandy - July 13, 2017 Reply

Now you are really making me miss living in Mauritius. Winters there were the same as you are enjoying now – GLORIOUS!
Lip smacking dish too dear.
Have a beautiful day.
🙂 Mandy

    Anna - July 14, 2017 Reply

    Oh I remember your blogs from the Mauritius days, crazy just how different our worlds are now huh?
    Glad you enjoyed the dish, its a tasty one for sure.
    Hugs and love across the oceans to you my friend.
    🙂 xoxo

Mabel Kwong - July 13, 2017 Reply

Zoodles! I’ve eaten them a few times over the last couple of years, and I love how they don’t make me bloated or overful like a normal pasta can do. It’s like eating and filling yourself up and you feel good about it. I actually like both, zoodles and pasta – and I suppose if I’m feeling like a treat I’d go more with pasta but east up on the sauce. Saw you had chilli in this recipe – looks like you are quite the chilli person given that I also noticed you like chilli in some of your other recipes 🙂

It is currently well into winter here in Melbourne and it’s very bit cold, cold, cold. Not doing much but enjoying my days at work and then coming home to well, enjoying my nights. Life’s not bad at all. Sending you lots of hugs your way, and hope you enjoy that tropical heat for me <3

    Anna - July 14, 2017 Reply

    I absolutely agree my sweet little sis about zoodles, they absolutely are the healthier option, especially if you have a few issues with gluten intolerances. Ha, not sure I am a big chilli person, however if used in moderation, it really does enhance the dish. If you don’t enjoy chilli, just leave it out. 🙂

    AWH… sending you truck loads of my sunshine and warmth. Also, I am so pleased to hear that you are enjoying your life. This pleases me greatly. Lots of love to you. xox

Jasline (Foodie Baker) - July 13, 2017 Reply

Ooooh I’m sure the flavours combined together is like an explosion, looks so good!

Debra - July 13, 2017 Reply

Your recipe immediate caught my eye. I’m new to zoodles, but love them! Your dish is so colorful and appealing! I sometimes make a dish that’s 50% zucchini ribbons and 50% whole wheat spaghetti. I use a little marinara and mushrooms and I’m good to go. I don’t really need the added pasta, and would love the clean tastes you’ve shared here. It’s triple-digit summer hot here in Southern California and I need cool and refreshing light meals. Your post made me hungry!

    Anna - July 13, 2017 Reply

    Zoodles are the business huh? 🙂
    And thank you, thank you so much Debra for your lovely comment, I appreciate it very much. The dish is a real winner in our household, and feels like a healthy eat too.
    Marinara and mushrooms would be delicious, I will have to give your recipe a go.
    Hope you enjoy the dish lovely! 🙂

Queen Suebah - July 13, 2017 Reply

Loved this dish, so tasty.

Jo - July 13, 2017 Reply

Hi Anna

Am sooooo going to try this… Lou and my taste buds are going bananas right now!!!

Hope you’re well, things look infinitely wonderful for you 🙂
xxxxxxxoooooooooooooooooxxxxxxxxxxxxx

    Anna - July 13, 2017 Reply

    JO & LOU…. I miss you gals so much. Great to hear from you. Hope you are both kicking goals. HUGS! 🙂

    Yes, all the yes to this dish. Its a real goer, we sure love eating it anyways.

    Sending you both hugs and love. xoxo

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