Serving this dish with fresh grilled fish is a perfect combination. Zucchini can be grilled, fried, sauteed, or eaten raw in a salad. I grew up eating zucchini and eggs for breakfast, and now I just love making pasta with this versatile vegetable!


Recipe Summary

15 mins
10 mins
25 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a large skillet over medium heat. Add zucchini and garlic to the hot oil. Use tongs to turn zucchini and garlic to coat with oil, about 30 seconds. Stir in spinach and cook 2 minutes. Add basil, sunflower seeds, salt, and pepper and cook until softened, about 2 minutes. Transfer to a large platter and drizzle with extra-virgin olive oil before serving.


Cook's Notes:

A mandoline works great for creating ribbons, but a vegetable peeler is also a wonderful tool in the kitchen. You may want to discard the first few as it will be the green only from the zucchini's skin.

You can also find this recipe in my cookbook, Paleo Italian Cooking.

Nutrition Facts

112 calories; protein 2.2g 5% DV; carbohydrates 3.9g 1% DV; fat 10.4g 16% DV; cholesterolmg; sodium 599.2mg 24% DV. Full Nutrition

Reviews (1)

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Rating: 3 stars
This was an interesting recipe. I made it exactly as written and wasn't really sure how this would work with the zucchini ribbons and the spinach. It was okay, but lacking in flavor. I think maybe some italian seasoning or chili powder or something would give it more flavor. Read More