Gluten-Free Puttanesca Zucchini
By the Gluten Free Recipes team ·
This vibrant side dish bursts with the classic savory, briny flavors of puttanesca, perfectly complementing tender zucchini. It's a quick and refreshing way to add a punch of Mediterranean zest to any meal.
At a glance: This easy salads and sides recipe yields 4 servings in about 20 minutes (10 min prep, 10 min cook). It uses 11 ingredients — including zucchini, extra virgin olive oil, capers — and walks through 6 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Puttanesca Zucchini: When preparing this salads and sides recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Puttanesca Zucchini: This recipe is naturally gluten-free, relying on fresh vegetables and pantry staples. Always check labels on packaged ingredients like olives and capers to ensure they are free from gluten.
Ingredients
- 2 medium zucchini, thinly sliced into rounds
- 2 tbsp extra virgin olive oil
- 1 tbsp capers, drained
- 1/4 cup kalamata olives, pitted and halved
- 1 clove garlic, minced
- 1 tbsp fresh lemon juice
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1
Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 1-2 minutes. Add the thinly sliced zucchini rounds to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding.
- 2
Sauté the zucchini for about 3-4 minutes per side, until they are tender and lightly golden brown. Remove the cooked zucchini from the skillet and set aside on a plate.
- 3
In the same skillet, add the drained capers, halved kalamata olives, and minced garlic. Sauté for about 1-2 minutes, until the garlic is fragrant and the olives are slightly softened, being careful not to burn the garlic.
- 4
Stir in the fresh lemon juice, dried oregano, red pepper flakes (if using), salt, and black pepper. Cook for another minute, allowing the flavors to meld together into a delicious sauce.
- 5
Return the sautéed zucchini to the skillet with the puttanesca sauce. Gently toss to coat the zucchini evenly with the flavorful mixture. Cook for an additional 1-2 minutes to warm through.
- 6
Transfer the puttanesca zucchini to a serving dish and garnish generously with fresh chopped parsley. Serve immediately as a vibrant and flavorful side dish.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Grate zucchini then squeeze out excess moisture in a clean towel — too much water makes baked goods dense.
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
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