Zucchini Noodles with Caper Olive Sauce and Fresh Tomatoes

Zucchini Noodles with Caper Olive Sauce and Fresh Tomatoes

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  • Prep Time


  • Total Time


  • Servings



  • 1

    small clove garlic

  • 1

    Tablespoon capers , drained and rinsed (plus more to top)

  • ¼

    teaspoon coarse sea salt

  • A pinch of red pepper flakes

  • 10-15

    kalamata olives , pitted (plus more to top)

  • 2

    Tablespoons/30ml extra-virgin olive oil

  • 8

    oz/ 227g cherry tomatoes, sliced in half

  • 1

    small handful fresh basil leaves, roughly torn or cut into ribbons

  • 4 to 5

    large zucchini, ends trimmed

  • The juice of half a lemon


Place the garlic, capers , salt, red pepper flakes and olives , on a cutting board and run a chef’s knife through a few times, then mash with the flat side of the knife to make a chunky paste similar to tapenade. Transfer to a large bowl and add the olive oil, tomatoes, and basil. Set aside to marinate for at least 10-15 minutes. In the meantime prepare the zucchini noodles Using a spiralizer or julienne peeler , create long strips of zucchini noodles. Toss the noodles with the lemon juice and add to the tomato mixture. Toss gently and serve with additional capers, olives and basil on top if desired.


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