Zucchini Puttanesca Recipe

Name: Zucchini Puttanesca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 med zucchini sliced length-wise; olive oil spray; 1 small onion diced; 3 cloves garlic diced; 1/2 cup red bell pepper diced; 14 oz can petite diced tomatoes; 6 green pitted olives diced; 2 anchovy fillets; 1/3 tsp ground red pepper; 1/4 tsp ground black pepper; 1 tsp capers; pinch of oregano; pinch of basil; 3/4 cup part skim parm/romano cheese; chopped parsley to garnish

Servings: persons

4 med zucchini sliced length-wise
olive oil spray
1 small onion diced
3 cloves garlic diced
1/2 cup red bell pepper diced
14 oz can petite diced tomatoes
6 green pitted olives diced
2 anchovy fillets
1/3 tsp ground red pepper
1/4 tsp ground black pepper
1 tsp capers
pinch of oregano
pinch of basil
3/4 cup part skim parm/romano cheese
chopped parsley to garnish

1
In a saute pan, spray with olive oil and heat. Once hot, add the onion, garlic, bell pepper and anchovies over med heat for 3 mins or until anchovies have created a paste. Then add the capers, tomatoes and olives, continue to cook over low-med heat for 2 mins. Lastly, add the red pepper, black pepper, oregano and basil. Allow to cook for another minute. Remove the pan from the heat and set aside. To prepare the zucchini, slice a thin amount of the zucchini off each side so your slices will lay flat. Once sliced rub a small amount of lemon juice over each slice to avoid browning. Spray your baking dish with olive oil and each of the slices of zucchini. Top each slice with the cheese blend and place in a 400 degree oven for 7-10 mins. Remove from oven, place two slices on each plate, crossing them and the top and pile on the puttanesca. Garnish with parsley and serve with your favorite glass of wine! Enjoy.

139

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 med zucchini sliced length-wise, olive oil spray, 1 small onion diced, 3 cloves garlic diced, and more.

Yes, Zucchini Puttanesca falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini Puttanesca

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions