Zucchini Noodles with Caper Olive Sauce & Tomatoes

Zucchini Noodles with Caper Olive Sauce & Tomatoes


4-5 large zucchini, ends trimmed

1 garlic clove, crushed

1 tbs capers, drained and rinsed

1/4 tsp sea salt

Pinch of red chili flakes (aka red pepper flakes)

15 kalamata olives, pitted

2 tbs olive oil

230g / 8oz cherry tomatoes, quartered

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

Juice of half a lemon


  1. Place the garlic, capers, salt, red pepper flakes and olives on a cutting board and chop finely. Once chopped, mash with the flat side of the knife to make a chunky pasta similar to tapenade.
  2. Transfer to a large bowl and add the olive oil, tomatoes, and basil. Set aside to marinate for at least 10-15 minutes.
  3. Use a spiralizer or julienne peeler to create long strips of zucchini noodles. Pour the lemon juice over the noodles and gently toss. Add to the tomato mixture.
  4. Toss carefully and garnish with capers, olives, tomatoes and basil.
Janna Francis