Zucchini Pasta, with Butter, Garlic, Capers, and Basil

There is a large raw food movement here in Byron Bay. I don’t do well on a 100% raw food diet although many people do. Each to their own I say.

One of the gifts of the raw food movement to culinary creation is the Zucchini noodle. It really tastes just like pasta on the palette.

I like to use yellow zucchinis (rather than green) as they give the same colour as well. The trick to spiralising them is to choose a zucchini that is straight and of a medium size. Too large and it will be full of seeds, and too small or crooked and it will be difficult to operate the spiralizer.

I like to wilt the zucchini noodles by either running hot water over them briefly, or by running hot butter through them. That makes them al dente without being soggy. It also take only a few minutes.

Zucchini has a relatively neutral taste which means that it can take a wide variety of bold flavours. You could really take this recipe in a multitude of directions but I have chose to do a deconstructed pesto version.

Capers and garlic are proven anti-inflammatory and mast-cell stabilising foods. If you are buying capers it is important to ensure that they have been preserved in salt and not vinegar and to wash them well prior to using. They also offer a peppery hit, which is low histamine, and nightshade free, unlike black peppers.

Here I have also used fresh basil. Did you know that fresh basil is extremely high in omega 3 fatty acids not to mention vitamin K. In fact, its omega 3 levels, are broadly equivalent to wild atlantic salmon, and in its micro-herb form the omega 3 levels are actually higher.

I tolerate dairy so I eat grass-fed butter, ghee, and home-made yoghurt. If you do not tolerate dairy then you could easily use olive oil here. With good quality produce there are no rules. Keep it simple. Work with the natural qualities of your star ingredient.

Having said that I do think butter works well here because caramalized it has an intensity of flavour that holds its own with the punchiness of garlic, capers and basil and which is also needed to add vibrancy to the texturally perfect, but neutral taste, of the yellow zucchini. Enjoy!

Zucchini Pasta, with Butter, Garlic, Capers, and Basil
  • 2 medium yellow zucchini (courgettes), peeled and spiralised
  • 1 tsp celtic salt
  • 2 cloves garlic, peeled, and sliced
  • 100 grams grass fed butter
  • 2 tablespoons capers, preserved in salt, rinsed
  • ¼ cup fresh basil herb or micro-herbs.
  1. Peel the zucchini and spiralise it, and salt it.
  2. Leave the zucchini to stand for 10 minutes. Then drain off any excess fluid.
  3. Heat the butter in a pan on moderate heat.
  4. Once the butter is heated add the sliced garlic cloves and continue to cook until the butter is just changing colour. Remove from the heat immediately.
  5. Allow the butter to cool slightly for a few minutes.
  6. Combine the warm butter with the zucchini to wilt it. Then add the capers and fresh basil of basil micro-herbs.
  7. Serve immediately.


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  • Gina Boman Costa

    Did you really mean for it to say leave the zucchini to stand for 10 hours? That’s a long time!

    • Oh my I cannot believe I wrote 10 Hours!!! Of course it is 10 minutes. Thankyou for letting me know and I have corrected it above.