Rock your spaghetti AND olive worlds with creamy tomato zucchini spaghetti and blistered olives. A “pasta” dinner with no gluten, no meat, and no guilt.
- 3 C tomato sauce (I used this)
- 4 oz. goat cheese
- 2 C mixed pitted olives (I used Kalamata and green Cerignola)
- 2 T + 1 t olive oil, divided
- 1/2 T red wine vinegar
- Salt and black pepper
- 3 to 4 lb. zucchini (about 5 medium)
- 3 T unsalted butter
- Optional: A few sprigs of thyme or rosemary; freshly grated lemon zest
- If you have time, let the goat cheese come to room temp for half an hour. Warm the tomato sauce, stir in goat cheese until melted and fully incorporated, and keep warm over low heat.
- Preheat oven to 425 (F). Drain (don’t rinse) and lightly dry olives on a paper towel. Spread on a rimmed baking sheet (this size works great) and toss with 1 teaspoon olive oil, vinegar, a few grinds of black pepper, and the herb sprigs, if using. Bake 20 to 25 minutes, on middle oven rack, stirring once or twice, until blistered and a bit wrinkled. When cool enough to handle, roughly chop half the olives, then combine all olives in a small bowl. Olives can be served warm or room temp.
- Spiralize zucchini on thick noodle setting, or make noodles with a julienne peeler. Place in a bowl lined with a paper towel, to remove some of the moisture.
- Turn on broiler (to high, if that’s an option). Place “noodles” on a large rimmed baking sheet. Melt butter and combine with 2 generous tablespoons of oil, then drizzle mixture over zucchini. Toss to coat well and sprinkle with pepper only. Broil about 6 inches from heat for 10 to 15 minutes, tossing or turning once or twice. When done, noodles should be tender and beginning to brown. Sprinkle with salt.
- To serve, spoon warm goat cheese sauce over each helping of zucchini spaghetti, then top with a fourth of the olives, more pepper, and a dusting of lemon zest, if using. Twirl away and enjoy!
I found this awesome olive and herb goat cheese from Vermont Creamery (not sponsored). It’s perfect with the olive theme!
For best results, use your favorite olives from a jar or your grocer’s antipasto/olive bar (not canned). Marinated varieties with herbs added would be delicious!
You can substitute olive oil for butter. The noodles may not brown as they roast.
As written, recipe is vegetarian (if using vegetarian goat cheese) and gluten free.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Entree
- Cuisine: Gluten Free