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.
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?
Green and Gold Zucchini Puttanesca
- 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
- 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.
- 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.