zucchini “zoodles” two ways.

i know, i know ~ i’m clearly on an italian binge.

not an “italian men” binge!  let me just clarify!!!

but listen, today’s lunch was so yummy that i just HAD to post it.

you have to understand that i need to post these amazing meals just for me.  i need to remember what to make when i’m dying for comfort food, or happy food, or whatever.  i tend to have amnesia about my favorite meals to make.

hence the blog.

i actually made a more simplified version of this meal yesterday.  just a little first course the italians call the “primi” ~ which is usually pasta, but i used zucchini noodles!

here’s the first version:

ZUCCHINI ALL’AMATRICIANA ~ (all-a-mah-tree-cha-nah)

just in case you’re a nerd like me and want to pronounce it correctly ha ha.


i don’t know why that picture has some kind of “romantic” filter.  but can you believe that’s zucchini?

here’s the recipe!

  • run two zucchinis through a spiralizer.  or you can use a vegetable peeler if you don’t have a spiralizer.  it’ll make long lasagna-like noodles.
  • boil for 5 minutes in salted water, just like you make pasta.
  • meanwhile, in a sauce pan, crisp up some chopped prosciutto in a little olive oil.  you can also add chopped onion and garlic at this time, if you want.
  • then add a can of san marzano tomatoes, 1/2 teaspoon crushed red pepper, some salt and pepper to taste, and any other seasonings you like in tomato sauce, like oregano.
  • drain the zucchini and dry in a kitchen towel.
  • toss zucchini with the tomato sauce and serve topped with fresh parmeson cheese.

i thought this dish was SOOOO good, until today, when i stepped it up a notch.

THIS is my dish.  if i could eat this once a day, i would.


i’m gonna call this dish…


ha ha ha.

  • make the above recipe and add tuna and capers.  that simple.
  • you can add kalamata olives and italian parsley or basil, and get really fancy, but i didn’t and still swooned my way through the dish.

and how healthy is this dish!!!!


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