Gluten-Free Puttanesca Zucchini

Ingredients

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• 2 medium zucchini, thinly sliced into rounds
• 2 tbsp extra virgin olive oil
• 1 tbsp capers, drained Shop
• 1/4 cup kalamata olives, pitted and halved Shop
• 1 clove garlic, minced
• 1 cup cherry tomatoes, halved
• 2 anchovy fillets, minced (optional)
• 1 tbsp fresh lemon juice
• 1/2 tsp dried oregano Shop
• 1/4 tsp red pepper flakes (optional) Shop
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. 1 Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 1-2 minutes. Add the thinly sliced zucchini rounds to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding.
2. 2 Sauté the zucchini for about 2-3 minutes per side, until they are tender and lightly golden brown. Remove the cooked zucchini from the skillet and set aside on a plate.
3. 3 In the same skillet, add the garlic and anchovies, if using, mashing the anchovies until they melt, then the capers, olives and cherry tomatoes. Sauté for about 3-4 minutes, until the tomatoes soften, until the garlic is fragrant and the olives are slightly softened, being careful not to burn the garlic.
4. 4 Stir in the fresh lemon juice, dried oregano, red pepper flakes (if using), salt, and black pepper. Cook for another minute, allowing the flavors to meld together into a delicious sauce.
5. 5 Return the sautéed zucchini to the skillet with the puttanesca sauce. Gently toss to coat the zucchini evenly with the flavorful mixture. Cook for an additional 1-2 minutes to warm through.
6. 6 Transfer the puttanesca zucchini to a serving dish and garnish generously with fresh chopped parsley. Serve immediately as a vibrant and flavorful side dish.

Nutrition (per serving)

Tips & Notes

• Cook the zucchini in a single layer, as step 1 says, so the rounds brown instead of steaming.
• Rinse the capers if they are packed in salt, and taste the sauce before adding the 1/4 tsp salt.
• Mash the anchovies into the warm oil with the garlic until they melt. They add depth to the puttanesca zucchini without tasting fishy.

Common questions