What is Puccini Zucchini?
Puccini, a late nineteenth-century Italian composer, known for operas like Madame Butterfly, was also famous for his irreverent love for life and food.
Honestly, I’m not sure if Puccini Zucchini stemmed from the famous composer, but the name fits. Since this meal is an orchestrated medley with notes across the flavor spectrum, it would make the musician proud: mild, slightly spicy, a hint of acidic, and a dash of alkaline.
No-Cook Puccini Zucchini highlights nutritious harvest ingredients, including fresh zucchini, basil, and tomatoes. If you don’t own a spiralizer, use a hand-held vegetable peeler to peel the zucchini into strips. Or check out my recommendations below.
I borrowed this recipe from Five Seasons in The Kitchen: Zen-Inspired Vegan Cooking by Dr. Avital Sebbag. She is a certified natural therapist specializing in nutrition and ancient Chinese medicine.
Five Seasons in The Kitchen: Zen-Inspired Vegan Cooking
1. Striking Kani and beautiful full-color photographs accompany each mouth-watering recipe. I love flipping through the digital pages and salivating over the gorgeous images.
2. The book begins with an eloquent introduction explaining Zen food philosophies and a basic presentation of its history.
4. Many recipes have a “Good to Know” block at the end containing knowledge tidbits, food trivia, and other helpful information.
5. The author includes a touching salutation to friends she lost in her life journey. She also peppers the book with other personal anecdotes about relationships she formed along the way.
6. She also includes a unique perspective on eating seasonally that leads the reader down a spiritual, as well as a culinary, path.
Because the book is as much a work of art as the recipes inside, I wish I purchased in hard book format rather than digital format. Five Seasons in The Kitchen that indulges the senses, and I am happy that I added it to my recipe book collection.
Puccini Zucchini
Yields: 4 servings |
Fresh tomatoes, zucchini, kalamata olives, fresh basil. No cook Zucchini Puccini showcases a mouthwatering flavor medley.
- 3 zucchini
- 3 tomatoes
- 2 cloves garlic
- 2 TBS Kalamata olives
- 1/2 red onion
- 2 TBSP sun-dried tomatoes
- pinch chili pepper
- 1/2 cup fresh basil
- 1 sprigs fresh thyme
Spiralize zucchini into ribbons or noodles.
Use a stick blender or food processor and chop remaining vegetables into a course sauce.
Top zucchini spirals with sauce and serve immediately.
Nutrition
- Calories: 119
- Fat: 3 grams
- Carbs: 30 grams
- Protein: 4 grams
How do you use a spiralizer?
While you can also simply use a vegetable peeler to cut the zucchini into ribbons, a spiralizer is much easier to use. If you are still looking for a spiralizer, I recommend the Wonderesque spiralizer. Check out how easy it is to use!
Alicia Taylor
We enjoy hosting parties and my husband and I are both avid gamers. You can find me on PS4 as SunshineFlaGirl. We also play tabletop RPGs and eurogames.
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14 Comments
Derek @ Dad With A Pan
April 10, 2017 - 8:46 ami love the name of this recipe, its just fun to say! This is a great recipe too when you’re trying to ditch the carbs
Jacqueline Piper | PiperCooks.com
April 7, 2017 - 4:25 pmWonderful, I love a nice no cook vegetable dish – perfect opportunity to get my spiralizer out again!
lynne
April 6, 2017 - 7:42 pmGreat dish for summer when the zucchini and tomatoes are local and ripe!
Gloria Duggan
April 6, 2017 - 11:56 amI just recently bought a spiralizer. Love making all kinds of delicious and fun things with it. This sounds like a great weeknight dinner option.
The FoodOlic
April 6, 2017 - 7:43 amThis looks like a super healthy and tasty sauce! I’m so going to try it out! and no carbs is great to loose a few pounds before summer comes!
Fred Nonterah
April 5, 2017 - 12:14 pmThis meal looks like its full of flavor and its definitely a winning combination. The spiralizer is a keeper!
Sarah @ Champagne Tastes
April 4, 2017 - 4:33 pmOne of these days I’ll get me a spiralizer! This looks YUM!
trialandeater1
April 4, 2017 - 3:08 pmNo bake and full of veggies? Sign me up!
Food Done Light (@FoodDoneLight)
April 4, 2017 - 3:04 pmWow, I love how easy this sauce is.
klg1982
April 4, 2017 - 2:42 pmThis is perfect for spring and looks stunning!
Elaine @ Dishes Delish
April 4, 2017 - 2:18 pmI love that you associated Puccini with the Zucchini! I can imagine how well all the flavors meld like a good piece of music! This looks so delicious!
Melanie Walsh
April 4, 2017 - 9:37 amI don’t have a spiralizer, but I have a feeling it’ll be my favorite kitchen tool. The kids are actually fans of zucchini so this is one I know they’ll love eating. Bonus points for feeling great about serving it to them.
Alicia Taylor
April 4, 2017 - 10:43 amIt really is easy to use and one of my favorite small appliances in the kitchen! It works for so many veggies, too! I should do a post on sweet potato pasta. OH – that’s a favorite with kids, too!
irishred13
April 3, 2017 - 5:46 pmI have been thinking about going the veggie pasta route to cut carbs. I will add this to my list of recipe inspirations.