Although we have to admit that spiralized vegetables does not taste as good as real spaghetti, there’s something about eating zucchini noodles that makes you feel better about not eating carbs.
It’s been all the rage and there are a bunch of crazy recipes out there, but we’re here to show you the easy part. You can pick up a spiralizer for under $30, and spiralizing your veggies can be pretty fun! It’s also a very cost effective and easy way to get your kids interested in vegetables instead of spaghetti every night.
1. Basil Pesto Courgetti
Spiralize 2 small or 1 large zucchini. Add 2-3 large dollops of basil pesto dip (not the creamy versions). Add a box of halved cherry tomatoes. Crumble over some danish fetta. Drizzle with additional olive oil if needed, and season. Add some toasted pinenuts. Best salad ever! Spaghetti pesto without the spaghetti.
2. Make a rainbow salad
Get colourful with this rainbow veggie noodle salad. Spiralize 1 zucchini and 1 carrot. Chop up 1 beetroot, 1 red capsicum into long thin slices. Shred a 1/4 head of red cabbage. Add some diced avocado and halved cherry tomatoes. To make the dressing, mix together 1/4 cup of orange juice, 1 tbsp miso paste and 2 tbsp sesame oil. Season to taste and mix all together. And there you have a bright and fresh salad noodle salad!
3. Prawn and zucchini pasta
Make a delicious prawn and zucchini pasta. Simply spiralize 2 zucchinis, pan fry 4-5 king prawns with butter and garlic, then add the zucchini for 2-3 minutes. Squeeze over lemon juice and season to taste. Drizzle over olive oil and top with dill and grated parmesan cheese. Bon appetit!
4. Turkey bolognese with zucchini pasta
Make your regular bolognese (try our recipe here) but substitute the beef for the healthier alternative of turkey. Fry up 2 spiralized zucchinis for 2-3 minutes in an oiled pan on medium heat, then serve topped with turkey bolognese and grated parmesan on top.
5. Chicken noodle pho
Try this easy and warming chicken pho soup recipe, but substitute the noodles for 1 spiralized zucchini and 1 spiralized carrot. Blanch them in boiling water for 2-3 minutes and serve in bowls before pouring the delicious pho soup over. Delicious!