Zuccini Spaghetti With Peperonta

In a Nutshell:

An alternative to your favourite pasta, a relatively refreshing taste with a Zuccini twist!


  • 1 tbs olive oil
  • 1 red capsicum, deseeded & chopped
  • 1 orange capsicum, deseeded & chopped
  • 1 garlic clove, crushed
  • 1/2 tsp dried oregano
  • 400g tin crushed tomatoes
  • 1 tbs red wine vinegar 
  • pepper, to taste
  • 4 zucchini
  • 2 tbs fresh parsley, chopped
  • 2 tbs pine nuts, toasted
  • 40g parmesan, finely grated
  • Prep time: 5mins
  • Cook time: 20mins
  • Serves: 2 people


    1. Heat a frypan over low heat. Add 1 tsp of oil, add capsicum, garlic and oregano and cook for about 10 minutes.
    2. Add tomatoes and vinegar and cook for another 10 minutes then, using a stick blender, blitz to a chunky sauce. Season with salt and pepper.
    3. Trim ends off zucchini and, with a mandolin or spaghetti strip peeler, peel into long spaghetti-like strands. Note: if you don't have either, use a vegetable peeler to make ribbons, then use a knife to cut strands.
    4. Heat a frypan over high heat. Add remaining oil and saute zucchini for a few minutes to warm through.
    5. Add sauce and pine nuts, heat through and scatter over parsley and parmesan to serve.

    Nutrition Info:

    Energy: 1770 kj
    Fat (Total): 31g
    Saturated Fat: 0g
    Fibre: 0g
    Protein: 14g
    Carbs (Total): 15g