Zucc-guine With Clam Sauce


  • 2 medium zucchini
  • 2 (6.5 oz.) cans of chopped clams
  • 2 medium diced mushrooms
  • 2 teaspoons Nature’s Promise minced garlic
  • 1 tbsp organic butter
  • 1/3 cup dry, white wine
  • 1 tbsp olive oil
  • 2 tbsp chopped fresh Italian Parsley
  •  1/2 teaspoon crushed red pepper flakes
  • 2 tbsp grated Parmesan, (as garnish)

Items that you will need:

  • The Veggetti, (available at Bed Bath & Beyond)
  • 1 large skillet/pan


  • Using The Veggetti, shred the 2 medium zucchini.
  • Dice the 2 medium mushrooms & chop the Italian Parsley.
  • Melt the 1 tbsp of organic butter in the pan, on medium heat.
  • Add the mushrooms & garlic, and sauté for 5 minutes.
  • Add the clams, white wine, parsley, olive oil, and red pepper flakes.
  • Stir for 5 minutes.
  • Heat the shredded zucchini in the microwave for 1 minute.
  • Mix the clam sauce with the zucchini.
  • Top with Parmesan & serve.

Portions: Women: ~ 1 shredded zucchini & 3 oz. chopped clams/ Men: ~ 1 shredded zucchini & 6 oz. chopped clams.

Unless you actually separate the chopped clams, it may be a little difficult to measure your exact portion of clam meat, so just estimate to the best of your ability. This recipe may be used as a Meal 4 on the Remedy Recipes format, along with a side salad.

Linguine with clam sauce was always one of my favorite Italian dishes. Simple, yet bursting with flavor. This version is also just as simple & just as flavorful!!! We hope that you enjoy it!!!

Mangiare, Piaccia! Eat, Enjoy!

About the author

John M. Di Fazio II
John M. Di Fazio II

John M Di Fazio II is a nutrition consultant, a personal trainer, and a massage therapist and has twenty years of experience working in the fitness industry. He was employed by Gold's Gym for thirteen years and in 2005 co-founded Remedy Fitness, a unique fitness establishment located in East Setauket, New York. While in the employ of Gold's Gym, he was recruited into Nutritionalysis, a nutrition company based in Venice Beach, California that specialized in individualized nutrition programs, and received his certification. Excelling in the field, his clientele grew by thousands. While establishing such a full clientele in nutrition and personal training, John also graduated from the State University of New York at Stony Brook with a bachelors degree in philosophy and also graduated from the New School for Holistic Health & Research on Long Island, New York with a degree and a New York State license for massage therapy.

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