Make use of that handy dandy peeler for this recipe by turning 2 medium zucchini into ribbons or wait for it…PAPPARDELLE!
Heat olive oil and 1 garlic clove in pan. Add basil and cherry tomatoes and cook until you can smash them. This creates a sauce, sort of. Add in chopped Cerginola and Kalamata olives then the ribbons. Season but caution the olives do add a salty briny taste so season to your taste. Only cook a few minutes as to keep the zucchini with a slight firmness and freshness.
Finish off with freshly grated pecorino Romano cheese or ricotta salta and ENJOY!
Live, eat, share, gluten-free and Fodmapish.