How to make zucchini / courgette spaghetti

By | 2017-09-01T11:09:04+00:00 September 26th, 2016|Recipes|2 Comments

This is such a cool recipe and it makes a pleasant change from pasta during the summer months.  You don’t need a spiralizer for this, but instead a speedy peeler. (Although if I had the luxury of a spiralizer I would definitely use it.)

zuchinni-spagetti

Ingredients

Courgettes/Zucchinis average on two per person
Oliver oil 
Dried Basil
Bacon, diced (optional)
Sun dried tomatoes diced

Method

1. Peel the Courgettes/Zucchinis with a speedy peeler until you reach the core and if the strips are too wide, slice them down the middle.
2. Heat some oil in a frying pan and fry off the bacon until golden brown
3. Fill a small ramekin about two thirds and mix in some generous spoonfuls of dried basil.
4. Add the Courgettes/Zucchinis strips, along with the sun dried tomatoes to the frying pan and add the olive oil/basil mixture, keep on a medium to high heat and make sure everything fries evenly until the Courgettes/Zucchinis are soft.

This is a very basic recipe but you can do just about anything with the Courgettes/Zucchinis strips, just as you would with real pasta.

2 Comments

  1. Darren @NFTAllotment September 27, 2016 at 5:45 am - Reply

    I think that’s the one method of eating courgettes that I didn’t actually try this summer 🙂 LLooks delicious. One for next year’s recipe book, definitely (unless I can find one or two last fruits down the plot tomorrow…)

  2. Adam Leone September 28, 2016 at 6:24 pm - Reply

    Thank you for the comment – it’s actually amazing. To save time, sometimes I just throw in a few spoons of pesto. You may still find some? I know I’ve got a couple, but at this time of year, I’m now sick of courgettes lol. You’re squash looks great, what are you going to do with them?

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