Zoodles with Puttanesca Sauce

Zucchnini + Noodles = Zoodles

Nora's plate of Zoodles with Puttanesca sauce. Remember that it is a saucer, not a full sized plate!

The first of my zoodle recipes tonight. This is another gluten-free recipe that works for everyone. Tonight I also enjoyed zoodles with a bottled marinara sauce from Gathering Together Farm, but I was jealous of Nora’s version. Next time I’m having the Puttanesca sauce too, although for myself I will increase the tomatoes and add some garlic and oregano.

Zucchini is a surprisingly satisfying substitute for noodles. If you don’t cook them long, they can range from a bit crunchy to al dente to soft. They don’t have a strong flavor, so they take a strong sauce with ease. I have been experimenting with a recipe for zoodles with Thai peanut sauce and I will also make one with alfredo sauce, so stay tuned.

I use my food processor to shred the zucchini into noodle-like strands. It’s fast and easy, although I don’t get the long curly continuous noodles described on the Against All Grain blog. Those are beautiful, but I’m not buying another kitchen gadget.

If your zucchini is freshly shredded, it contains a lot of water. If you put it into the pan fresh, it will release that water into the sauce. If you prefer the sauce thicker, then use the oven drying method found at the Against All Grain blog before putting the zucchini into the sauce. I did not use the oven drying technique that they recommend. Instead, I measured 40 g portions into a few small, loosely-covered bowls when I shredded a large batch and stored it in the fridge. After a few days, it seemed to have dried out some. That’s the lazy way. Works for me.

The puttanesca sauce is simple and easy to put together. I happened to have all of this in our fridge, so it was a spur of the moment dinner decision. I decided to make this a puttanesca sauce rather than a marinara sauce to take advantage of the flavor and high fat content in olives. Of course, you can substitute or add as per your taste and requirements.

Keto families: calculate according to your ingredients. As always, this is a guideline for proportions and ingredients that work together. This is only a 1.75:1 ratio, so add some heavy cream or oil on the side to make it a meal. It’s also quite a bit of food but not so many calories because the zucchini has a lot of water and fiber. Nora also had 6 g of Flacker, 4 g of butter, and 12 g of parmesan with her meal to increase her fat and protein, along with her heavy cream.

Zoodles with Puttanesca Sauce, one serving. Analysis from www.caloriecount.com

Zoodles with Puttanesca Sauce
40 g zucchini, shredded into “zoodles”
35 g Muir Glen Fire Roasted Diced Tomatoes
8 g Peloponnese Kalamata Olives, chopped
8 g Napoleon Chopped Green Olives
20 g Ground Pork, browned
7 g olive oil

Shred zucchini as above.

Measure and combine remaining ingredients in a bowl. Scrape out into a small saucepan or frying pan over medium heat and simmer for 5-10 minutes. When sauce comes together, add the zoodles and simmer for a few minutes, or longer if you prefer them softer.

Scrape out the pan onto the plate, garnish with cheese if desired and enjoy.

About Christy Anderson Brekken

In no particular order... OSU affiliation: PhD student/Instructor, Department of Ag and Resource Economics/Applied Economics. Educational background: University of MN Law School, class of 2005. Teaches: Agricultural Law, Environmental Law. Mother: brilliant 7 year old boy; brilliant 4 year old girl with benign myoclonic epilepsy on a modified ketogenic diet therapy. Married to: Ted Brekken, OSU Department of Electrical Engineering. Ride: xtra-cycle with kid seat; 200-pound cargo capacity. Grew up: Devils Lake, ND. Lived in: Minneapolis/St. Paul, MN, Pohang, South Korea, Trondheim, Norway, Corvallis, OR. Interests: Cooking, knitting, eating, yoga, laughing, hiking, traveling, staying sane.
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