No… it’s not Spaghetti Puttanesca.  It’s Zucchini Puttanesca.

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It’s still January and we’re tryyyyingggg to eat somewhat healthy.  On Pinterest, I’ve been seeing a lot of fun recipes for zucchini spaghetti and I’ve been wanting to try it.  Since we’re stuck inside for #blizzard2015 (which was a total fail in southern CT by the way), I figured it was time to get it a try.  I also have been dying to try out my new slicer/shredder Kitchen Aid attachment.  TWO good excuses to get in the kitchen.

You all know Jeff and I, we’re not into following recipes.  We like to just wing it and make it our way.  Per usual, I did just that.


  • 2 medium-sized zucchini (green and/or yellow)
  • Olive oil
  • Salt & pepper
  • Crushed red pepper (optional)
  • 2 cloves of garlic
  • 1/2 cup marinara sauce (I didn’t have any fresh sauce, so I used Rao’s)
  • 1/2 cup pitted olives, chopped fine


Wash your zucchini and dry.  Chop off the tops & bottoms.  Chop your garlic and pitted olives.  Set aside.


Shred one zucchini at a time using the “rough shred” attachment for the Kitchen Aid.



In a very large skillet (you can use a large pot if you don’t have a big pan), saute the chopped garlic in a little olive oil until slightly brown.  Add in the sliced zucchini and drizzle about 1/4 cup of olive oil over it.  Season with salt & pepper.  Stir well until all mixed up.  Cook for about 10 minutes until all the water has evaporated or drain the liquid.  You want the zucchini to be nice and tender, but not watery.



Add in the marinara sauce and chopped olives.  Stir again.  Taste, and add a little more salt, pepper, and crushed red to taste.

Cook for another 3 to 5 minutes.

To serve, grate a little fresh Parmagiano on top.  Enjoy! Heart and guilt-free!