• Chef Yogi

The Great Zoodle Caper

Thank you Heather Gossel for passing on this recipe! The spicy vegetable sauce, beans and zoodles makes it a meal.

2 TBS. (divided) EVOO

1/2 onion, chopped

1 jalapeno, seeded and chopped

2-3 garlic cloves, minced

10-15 cherub tomatoes, sliced in half, or one large tomato, chopped

1 small jar of green olives, sliced

1 small jar of capers, drained

1/4 C. pine nuts

1 can of white northern beans, rinsed

2 zucchinis cut until noodles (use a spiral slicer) or purchase noodles in the produce section of your grocery store (you may want to call ahead to make sure they are available)



In a large saute pan, heat olive oil. Once heated, add the onion, jalapeño and garlic. Cook until onion is soft, about 10 minutes.


Add the tomatoes and cook for an additional 8-10 minutes. This is a good time to start cooking the noodles. In a medium sauce pan, heat the olive oil. When heated, add the noodles and cook for 4-5 minutes, being careful that the zoodles hold their shape and don't get mushy. When the zoodles are ready, just turn off the heat and set aside.


In the large sauce pan, add the olives, capers, pine nuts and beans and cook on low for an additional 10 minutes.


Add salt and pepper to taste, and serve the tomato/veg mixture over the zoodles and enjoy. You can put left overs in the fridge and enjoy cold the next day - still delicious!