Sicilian Style Zucchini Spaghetti

Sicilian Style Zucchini Spaghetti

Yesterday, I shared a recipe over at Camille Styles and today, I’m sharing it with you!

I’ve actually been loving Camille Styles’ blog for a while now – it’s very inspirational, easy to read and really inviting.

So, it was a no-brainer to guest post for her!

Sicilian Style Zucchini Spaghetti

My favorite bloggers are the ones who I feel like I could be friends with in RL. Real life.

There are a lot of lifestyle and food bloggers out there who I’d love to grab a coffee or a drink with. Actually, I’ve been making a bigger effort lately to do this with those in the NYC area.

You learn a lot when you speak to fellow bloggers and you also become inspired. Everyone has a different creative edge and perspective, so it’s refreshing and fun to learn about how they run their blogs.

Sicilian Style Zucchini Spaghetti

Also, it’s exciting to actually meet the person behind the screen. Sometimes I receive nasty e-mails from people and I think to myself, “Don’t these people realize I’m a normal human being and not a computer?”

It absolutely shocks me sometimes to get an e-mail with nothing but a mean comment. Luckily, my readers are the BEST, and I receive more positive than negative notes in my Inbox. Phew.


I won’t harp over it, because I know I’ve mentioned my gripes with the anonymity of the Internet before. Hmph.

Back to the recipe – when I was developing a recipe for Camille Styles, I asked her, “What’s your go-to pasta dish?” She mentioned she loved this recipe by Tyler Florence and makes it a lot. What a perfect opportunity to Inspiralize a classic favorite!


Now, the recipe’s easier to make, healthier and just as delicious (if not more!)

Nutritional Information & Recipe

Weight Watchers PointsPlus* 12 points

*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.


4.7 from 3 reviews
Sicilian Style Zucchini Spaghetti
Prep time
Cook time
Total time
Serves: 2
  • ½ head cauliflower, cored and broken into small florets
  • 3 tablespoons extra virgin olive oil
  • 1 anchovy fillet, mashed to a paste
  • salt and pepper, to taste
  • 2 tablespoons golden raisins
  • 2 tablespoons pine nuts, toasted
  • 1 garlic clove, minced
  • 1 pinch red pepper flakes
  • 2 medium zucchinis, peeled, Blade D, noodles trimmed
  • 3 tablespoons grated parmigiano-reggiano cheese
  • 2 tablespoons freshly chopped parsley
  • ¼ lemon, juiced + its zest
  • For the breadcrumbs:
  • ¼ cup almond meal
  • ¼ teaspoon dried oregano flakes
  • ¼ teaspoon dried basil flakes
  • ¼ teaspoon dried parsley flakes
  • ¼ teaspoon garlic powder
  • salt and pepper, to taste
  • 2 teaspoons water
  1. Place the cauliflower, 2 tablespoons of the olive oil, and 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, and cook until the cauliflower is just tender, about 5 minutes. Uncover, and cook until the water has evaporated and the cauliflower is golden brown, 5 to 7 minutes. Stir in the raisins and pine nuts, and cook until just heated through. Transfer the mixture to a large mixing bowl and place the skillet back on the stovetop, heat off.
  3. While the cauliflower cooks, place the almond meal and seasonings into a small bowl and mix together. Then, add in the water and mix until dough-like. Place a medium skillet over medium-high heat and once heated, crumble in the almond meal dough. Cook until breadcrumb-like and toasted. Set the bread crumbs aside in a small bowl.
  4. Turn the heat on underneath the skillet used to cook the cauliflower and add in the remaining olive oil (1 tablespoon.) Once oil heats, add in the garlic and red pepper flakes. Let cook for 30 seconds and then add in the zucchini noodles, tossing occasionally and cook for 3 minutes or until al dente/cooked to your preference. Then, add the noodles to the large mixing bowl with the cauliflower. Stir in the parmesan cheese, parsley, and lemon juice/zest.
  5. Sprinkle with almond breadcrumbs and serve immediately.

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  1. I don’t see garlic or red pepper flakes in the recipe also when do you use the raisins and pine nuts

  2. Step 4. Uses garlic and red pepper flakes on my screen.

  3. I think Julie means the garlic & red pepper flakes aren’t in the list of ingredients.

  4. This sounds delicious! I plan to make this tonight.

  5. Darn, Ali…
    Why would anyone feel that its their “duty” to diss another person who is using their energy to help others, make us healthier…inspire us?! I have another internet acronym that could be applied to such trolls…WAWOS…(what a waste of skin)! Have a good one, darlin’…we treasure you…never forget that.

  6. Hi……in step 4, what amount of garlic and red pepper flakes are to be used?
    Thanks in advance for the help.

  7. Does anyone have a suggestion for replacing the anchovy? I’m not an anchovy eater but I bet I would be missing flavor if I didn’t replace it with something. Making tonight, so excited!

    • You can leave out the anchovy, it’s total preference!

    • Michelle, I thought the same thing…no fans in this household. I thought perhaps I could saute it with the other ingredients in that step but then remove it before adding the water. Maybe it would just add a subtle anchovy flavor?

      • One anchovy fillet will not give any anchovy flavor to the dish. When you smash it up and cook it in the oil it will completely disappear and impart some saltiness, but no fish flavor.

  8. Hi Ali…This is such a perfect recipe for a vegetarian evening meal. Just trying to cut down the meat meals a bit. Thankyou so much.

  9. Ohh this looks fabulous!!

  10. This looks awfully good, but the calorie count, the high fat content + 5g saturated fat makes it far out of range for a healthy vegetable dish. But I bet it’s yummy. (but then, so is a Big Mac and fries!)

  11. Just saw the cauliflower recipe as I am getting ready for bed; mouth watering thinking about this yummy mixture. Will probably add extra anchovies as I love them. Looking forward to tomorrow’s dinner. Another big thank you for all your recipe ideas. My husband has never eaten so many veggies.

  12. Good recipe but a lot of work when it didn’t blow my socks off. Will make again.

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