Sicilian-Style Zucchini Spaghetti

By Camille Styles
Sicilian-Style Zucchini Spaghetti

Sicilian-Style Zucchini Spaghetti

I know, I know… I can’t stop talking about my new addiction to spiralizing (as shown here and here.) And we really only have one person to blame thank: when Ali of Inspiralized sent me one of her genius inspiralizers to try out, it was so simple to use that I started creating noodles out of every veggie in my fridge. Today she stopped by to makeover one of my favorite carb-packed pasta dishes into a satisfying no-guilt version made with zucchini noodles. Can’t wait to give this one a spin, and for loads more ideas on what you can spiralize, pick up her new book here! Take it away, Ali!

Sicilian-Style Zucchini SpaghettiSicilian-Style Zucchini Spaghetti

*images & recipe: Ali Maffucci

Sicilian-Style Zucchini Spaghetti

Serves 2

Sicilian-Style Zucchini Spaghetti

By Camille Styles


  • 1/2 head cauliflower, cored and broken into small florets
  • 3 T extra virgin olive oil
  • 1 anchovy fillet, mashed to a paste 
  • salt and pepper, to taste
  • 2 T golden raisins
  • 2 T pine nuts, toasted
  • 2 medium zucchinis, peeled, Blade D, noodles, trimmed 
  • 3 T grated parmigiano-reggiano cheese
  • 2 T freshly chopped parsley
  • 1/4 lemon, juiced + zest

For the breadcrumbs:

  • ¼ cup T almond meal
  • 1/4 t dried oregano flakes
  • 1/4 t dried basil flakes
  • 1/4 t dried parsley flakes
  • 1/4 t garlic powder
  • salt and pepper, to taste
  • 2 t water


Time to Prep: 15 minutes Time to Cook: 15 minutes

  1. Place the cauliflower, 2 T of the olive oil, & anchovy fillet in a large skillet over medium heat. Cook until the anchovy fillets begin to sizzle; add ¼ cup of water and season with salt.
  2. Bring to a simmer, cover, & cook until the cauliflower is just tender, about 5 minutes. Uncover, & cook until the water has evaporated & the cauliflower is golden brown, 5 to 7 minutes. Stir in the raisins & pine nuts, and cook until just heated through. Transfer the mixture to a large mixing bowl & place the skillet back on the stovetop, heat off.
  3. While the cauliflower cooks, place the almond meal & seasonings into a small bowl, then mix together. Next, add in the water & mix until dough-like. Place a medium skillet over medium-high heat. Once heated, crumble in the almond meal dough. Cook until breadcrumb-like & toasted. Set the bread crumbs aside in a small bowl.
  4. Turn the heat on underneath the skillet used to cook the cauliflower & add in the remaining olive oil (1 T.) Once oil heats, add in the garlic & red pepper flakes. Let cook for 30 seconds & then add in the zucchini noodles, tossing occasionally, cook for 3 minutes or until cooked (al dente) to your preference. Then, add the noodles to the large mixing bowl with the cauliflower. Stir in the parmesan cheese, parsley, & lemon juice/zest.
  5. Sprinkle with almond breadcrumbs & serve immediately. Bon appetit! 

Comments (9)

  1. Bekah says:

    This looks unbelievably good! I can taste all those flavore and textures together – and love that it’s gluten-free!

  2. Gaby Dalkin says:

    on my short list of dishes to make! delicious light dinner!

  3. Elisabeth Hayes says:

    I really want a spirilizer, so I’m glad to hear you love yours so much! This looks delicious!

    xo, Liz

  4. xoxobellablog says:

    This looks so tasty! I like pasta way too much!

    xoxoBella |

  5. Penny says:

    For vegetarians what to use in place of the anchovy? Thanks.

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