Zucchini Fettuccine Puttanesca

4-6 zucchini, cut into long, thin strips
1 Tbs olive oil
3 cloves garlic, minced
2 cups finely diced fresh or canned tomatoes
3/4 cup kalamata or gaeta olives, pitted and halved
1/4 cup green olives, pitted and halved
2 Tbs capers, rinsed, drained and chopped
1/2 tsp dried basil
1/4 tsp red pepper flakes
3 Tbs finely chopped fresh flat-leaf parsley
salt and freshly ground black pepper

1) Steam the zucchini strips until tender, about 5 minutes. Set aside.
2) Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, being careful not to burn it, about 30 seconds.
3) Stir in the tomatoes, olives, capers, basil, red pepper flakes, parsley, and salt and pepper to taste. Add the reserved zucchini and cook until heated through, tossing gently to coat the zucchini with the sauce.

Review: Typically, dishes that are solely vegetables (no pasta or grain) aren't very filling. We were prepared to be disappointed, but we ended up surprised! This was a yummy, filling dish. I do have to complain about preparing the zucchini. I used 6, very fat zucchinis and I thought I was never going to be done slicing!!