Zucchini Linguine with Green Olive Sauce and Zesty Gluten-Free Breadcrumbs
Try this Zucchini Linguine with Green Olive Sauce and Zesty Gluten-Free Breadcrumbs recipe, or contribute your own.
Try this Zucchini Linguine with Green Olive Sauce and Zesty Gluten-Free Breadcrumbs recipe, or contribute your own.
- 2 tablespoons grated parmesan cheese
- salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 1/4 cup chopped fresh basil
- 1 teaspoon water
- 1 garlic clove
- 1/2 cup chopped fresh parsley
- 1/4 teaspoon lemon zest
- 2 medium zucchinis blade d noodles trimmed
- 2 tablespoons almond meal
- 1/8 easpoon garlic powder
- for the breadcrumbs:
- 1/8 easpoon dried oregano flakes
- 1/8 easpoon dried basil flakes
- 1/8 easpoon dried parsley flakes
- 2 oil-packed anchovy fillets
- 1/2 cup green olives pitted, halved
- 1.5 tablespoons drained capers
- Carbohydrate 5.34029375691323 g
- Cholesterol 2.75000000117931 mg
- Fat 14.0530550107989 g
- Fiber 2.57157500365145 g
- Protein 3.45867500170825 g
- Saturated Fat 2.16491912661532 g
- Serving Size 1 1 Serving (76g)
- Sodium 614.715948786268 mg
- Sugar 2.76871875326178 g
- Trans Fat 0.604590000504338 g
- Calories 153 calories
Step-by-step
- In a small bowl, combine all of the ingredients but the water and zest for the breadcrumbs and whisk together.
- Add in the water and use your hands to form a dough – it should end up in a ball.
- Place a small skillet over medium-high heat and once heated, crumble the dough ball into the heated skillet and continually break up with a wooden spoon.
- Cook for 5 minutes or until breadcrumbs break up, harden and become “toasted.”
- Set aside in a bowl and stir in lemon zest.
- Mash the anchovies and garlic to a paste on a cutting board (use a knife or pestle.)
- Add the paste to a large bowl along with the parsley, basil, and half of the olives and capers in a large bowl.
- Chop remaining olives and capers and add to the bowl, along with oil.
- Mix well; season sauce with salt and pepper.
- Place a large skillet over medium-high heat and once heated, add in the zucchini noodles.
- Toss for 3-5 minutes or until cooked to your preference.
- Add the zucchini pasta to the sauce.
- Season with pepper.
- Toss, adding parmesan a bit at a time, until sauce coats pasta.
- Serve zucchini pasta topped with the prepared breadcrumbs.
Home cooks routinely treat spiralized zucchini like dried wheat pasta, dropping it into boiling water where it immediately turns into a watery mush. Zucchini contains an enormous amount of water that must be managed through brief dry-heat cooking rather than boiling. Placing spiralized noodles into a completely dry skillet over medium-high heat for three to five minutes evaporates excess surface moisture without destroying the structural integrity of the vegetable. This high-heat flash cooking creates a tender-crisp texture that can actually support a heavy condiment.
Pungent seasonings derived from Mediterranean pantry staples compensate for the mild flavor profile of summer squash. Anchovies disintegrate into a smooth paste when worked against a cutting board with the flat side of a chef knife, lending umami depth rather than overt fishiness. Pairing these melted anchovies with briny capers, green olives, and fresh herbs builds a robust sauce that clings to the porous surface of the squash ribbons. Almond meal combined with dried herbs and a drop of water forms a cohesive dough ball that breaks down easily in a hot skillet, yielding crunchy, gluten-free breadcrumbs infused with lemon zest.
Preparing components ahead of time requires careful attention to moisture control. The olive sauce can sit covered in the refrigerator for up to twenty-four hours, allowing the garlic and anchovy flavors to meld fully. However, raw zucchini noodles will weep liquid if cut too far in advance, so spiralize them immediately before cooking to prevent sogginess. Reheating leftover zucchini pasta in the microwave is discouraged because it causes the squash to release its remaining water instantly, turning the dish into soup. Instead, consume this dish immediately upon assembly for optimal texture.
