May 4, 2014

Zucchini spaghetti – A gluten-free, wheat free, dairy free, egg free option

I am always inspired to create a family dinner that the whole family can enjoy.  One that’s not complicated, has loads of flavour and not a heavy carbohydrate fueled meal.

This is not an original idea, but I wanted to try it out so I could include this as part of our weekly repertoire (with different sauces) and always be introducing more greens into our diet.

With the rate of zucchinis growing in our garden in Orange for what seems like months now, I’m always looking for ways to use them up.  They literally grow the size of a melon if you don’t harvest them quick enough!

You are very likely to see right now, specials on zucchini at your local grocer too so snap them up and give it a go! Also, you’ll need a mandoline for this recipe so if you are out and about you can purchase from most home, cookware stores.

Zucchini spaghetti – here is my version:

4-5 large zucchinis peeled (green or gold)

2 tablespoons lemon juice

sea salt and pepper to season

Method:

1. Mandoline your peeled zucchinis length ways (watch your fingers!).

2. Stack them up in even lots and using a knife, slice into spaghetti thin strips (approx 2-3mm).

3. Place in bowl with lemon juice and let it soften (cook so to speak) for five minutes.

4. Heat a non-stick frying pan on medium heat. Pick up zucchini spaghetti strips allowing any lemon juice to drain in bowl and toss them into pan for a few minutes to warm up. Believe me it does start to strangely resemble spaghetti if you get the texture right (leave in pan for a bit longer if it is not soft enough), season with salt and pepper and serve with preferred pasta sauce.

Zucchini spaghetti before going into the pan

Zucchini spaghetti before going into the pan

~ Serving suggestion ~

Toss some baby rocket through it, dash of olive oil and shaved parmigiano reggiano it makes a healthy snack or a primi piatti (first dish) when having friends around.

Enjoy!

 

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