Spiralised vegetables are all the rave at the moment and we are totally on to it! If you are wondering what on earth we are talking about then lets just say you can turn pretty much any firm vegetable into long, stingy pasta-like threads that make salads, sides and mains all the more fun.
This low carb, delicious recipe makes an amazing alternative to a pasta dish, Zucchini cut like spaghetti and smothered in a luscious garlic butter sauce, simple, fun and something the whole family will enjoy.
- 4 medium zucchini
- 3-4 clove garlic, minced
- 1 cup fresh chopped coriander (or parsley), divided
- 3 tablespoons butter
- Juice of 1/2 lemon
- 1/2 teaspoon red crushed chili pepper flakes, optional
- 1 tablespoon hot sauce of your choice (we like Kaitaia Fire)
- 50g Parmesan Cheese, optional
1. Wash, pat dry and trim the ends of zucchini. Make the noodles using a spiraliser or a julienne peeler – you can get your hands on a relatively cheap spiraliser from K-Mart, Dicksmiths, The Warehouse, the fact that they are pretty trendy at the moment means you should be able to find them at most stores that have kitchen supplies.
2. In a large frying pan over medium heat, melt 2 tablespoons butter. Add lemon juice, hot sauce, minced garlic, and red pepper flakes (if you want).
3. Add the zucchini noodles and cook for 3 or 4 minutes, stirring regularly to coat in the butter sauce. The zucchini will be done when some of the water has reduced and it is a little crispy. Season to taste with salt and pepper and garnish with grated or shaved Parmesan cheese, you could add more coriander or parsley if you like.
4. Serve hot as a delicious side dish or nourishing lunch.
Note: Zucchini tends to get quite watery when cooking, so you can sprinkle with salt after spiralising and allow to sit for half an hour to drain off excess water. Rinse well to get rid of salt and drain thoroughly in a colander and pat dry before cooking.