It’s the middle of the summer, and zucchini* is cropping up everywhere. If you grow your own vegetables, you probably have a glut of them right now and are sick of making zucchini muffins or are struggling with what to do with all of them. Ever since I heard about a wonderful contraption called a spiralizer that could turn a simple zucchini into some wonderful spaghetti, I was hooked. It’s such an easy thing to do and you don’t miss the taste of regular pasta at all. If you are on a low-carb or gluten free diet, this is an absolutely delicious way to be able to eat your favorite pasta dishes without the guilt.
The zucchini pasta is robust enough to hold its place in the pasta bowl with any sauce but the flavor isn’t strong at all so won’t overwhelm any dish you make. In fact, it’s a perfect dish for summer with that light and tender flavor. What’s more – if you have fussy kids who don’t like green vegetables, try making this with them. My kids are not huge vegetable fans but when we bring out the spiralizer, they will eat the raw zucchini spaghetti right as we are making it.
All you need is 2-3 medium zucchini for a meal for 2 people. Place it in the spiralizer with the correct blade attachment and make your spaghetti. It’s so easy, even my 3 year can do it (with a bit of adult supervision). Then, I like to blanch the spaghetti in slightly salted boiling water for 2-3 minutes. That’s it!
This is the type of sauce I love to pair it with, but of course you can add any type of sauce to your zucchini pasta.
Mediterranean Tomato Sauce for Zucchini Pasta
3-4 large heirloom tomatoes or 20 cherry tomatoes, chopped in small pieces
2 shallots, finely chopped
10 cremini mushrooms, sliced
2 cloves garlic, minced
10 black olives, finely chopped
Handful of fresh basil, torn into small pieces
Extra virgin olive oil
Sea salt and black pepper
(optional: splash of white wine)
- In a large skillet or frying pan, heat up the olive oil on low heat and add the shallots. Stir until translucent: about 3 minutes.
- Add the tomatoes, mushrooms, garlic and olives and cook until the tomatoes are mushy, about 10 minutes. Season with sea salt and black pepper. (Add a splash of white wine now if you want to).
- Add the fresh basil, stir and serve immediately with the zucchini pasta.
* zucchini = courgettes for my British readers!