Zucchini Pasta Puttanesca: Zoodles instead of Noodles!

Zucchini is abundant this time of year and will be for months!  This week I’m making Zucchini Pasta Puttanesca, a healthy, low carb and very quick dinner.

Zucchini Pasta Puttanesca

Have you ever substituted zucchini for pasta? It works, I promise!  Especially in the summertime,, zucchini makes a lighter, fresher alternative to spaghetti or linguine. Zucchini Pasta Puttanesca will add a bit of spice to your life without any extra calories or fat!

I really don’t eat much pasta at all, though I make it for my boys.  Even for them, it’s got to be whole wheat.  We only eat whole wheat bread, too.  It’s much healthier and higher in fiber!  If you start  kids young, they are so used to whole grains they just don’t seem to miss refined white carbohydrates. 

I wouldn’t say my family prefers zucchini pasta noodles over traditional pasta, but they eat it and like it!  

You can make Zucchini Pasta using a spiral vegetable cutting tool or just a regular every day vegetable peeler.

I used to use the handheld, cone-shaped tool for spiralizing vegetables but recently bought the more advanced Spiralizer on Amazon and I LOVE it!  I’m not a gadget person normally and I actually returned my Instant Pot but I sure do love my Spiralizer.

 At last check  it was on sale, too!! 

The crank model is really cool, it will  have you Spiral-Slicing so fast you could make Zucchini Pasta Puttanesca for an entire church spaghetti dinner!

Zucchini Pasta Puttanesca doesn’t need any extra salt

Puttanesca is a traditional spicy Italian sauce that can be a bit on the salty side so I don’t recommend adding any salt to the sauce, especially if you are using  anchovies. Leave out the anchovies if you REALLY don’t like them but my family really likes them in this quick, easy, healthy sauce…  they add hidden flavor without tasting like anchovies.  

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To use a Spiralizer or Spiral Slicer,  just twist your vegetables with a light pressure.  Out come your Spiralized  Veggie Noodles!

Spiralizer Zucchini Pasta


Or if you don’t have one, use a vegetable peeler. The noodles will be a bit thinner but really, it works fine and you just avoided buying another gadget to clutter up your kitchen drawers!

Zucchini Pasta Can be Made with a Vegetable Peeler

Zucchini Pasta Can be Made with a Vegetable Peeler

 Zucchini Noodles Cook much faster than Spaghetti Squash, so dinner is quick, easy and effortless!

Looks like real pasta!

Looks like real pasta!

Zucchini Pasta Puttanesca

Zucchini  Pasta Puttanesca


  • 4 Zucchini Squashes
  • 1 28 Ounce Can Crushed Tomatoes
  • 3 Tablespoons Olive Oil
  • 1 Medium Onion, chopped
  • 6 Cloves Garlic, minced (Use less if you're not into garlic)
  • 1/3 Cup Pitted and Chopped Kalamata Olives
  • 1/4 Cup Capers
  • 1 Teaspoon Crushed Red Pepper Flakes
  • 2 Tablespoons Italian Seasoning
  • 1 Tablespoon Finely Chopped Anchovies
  • Fresh Grated Parmesan Cheese


  • Cut zucchini into long, thin, noodles using a vegetable peeler or spiral slicing gadget.
  • Heat oil over medium high heat
  • Sautee onion for about five minutes, then lower heat to medium
  • Add garlic and red pepper flakes. Sautee a few more minutes until garlic softens.
  • Add tomatoes and remaining ingredients.
  • Bring to a boil, then turn down to simmer.
  • Add Zucchini Noodles and Simmer for 10 to 15 minutes.
  • Serve with Parmesan Cheese.