Nutritional Value Explanation:
All cookbook recipes include nutritional values; however, this is an inspirational recipe (which means it’s not cookbook-worthy but still delicious 😉). Calculate the nutritional values yourself, if desired, based on the quantities of the products you use. Not sure how to do that? You can read about it here.
From Now On, Make the Most Delicious Courgetti Yourself!
Do you know that feeling? Seeing the most beautiful dishes with courgetti/courgettini (both terms are used) but ending up with a plate of soggy (almost wilted) strands every time you try to make it?
I used to have the same problem until I discovered this method! With these tips, you’ll serve the most delicious courgetti!
I’ve tried many different methods, and most of them left me with a plate of soggy zucchini that didn’t taste like much… Until I discovered this method! With this technique, the end result is truly delicious, and I can finally enjoy a large plate of courgetti just like others!
Adjust Your Expectations…
First and foremost, I want to clarify that you should not expect it to taste like actual spaghetti. You can certainly use it as a pasta replacement by eating it with pasta sauce, but it remains pure vegetables rather than pasta dough. Personally, I don’t see it as a pasta replacement but rather as a creative way to eat more vegetables.
Use the Right Tools
It starts with using the right tools. I use a standard spiralizer, which you can find in many places. I believe I got mine from Aliexpress at some point.
The Size and Shape of the Zucchini
Make sure the zucchini you use isn’t too thick, or it won’t fit well into the slicer. Also, choose a zucchini that is as straight as possible, as this makes slicing much easier.
Time to Make Some Spirals!
The spiral slicer has two sides: one for making thin spirals and the other for making thicker ones. I use the thick side for zucchini. The reason for this is that otherwise, very thin spirals remain after cooking.
Place the zucchini in the spiral slicer and start turning it, as if you were sharpening a pencil with a sharpener. Keep turning until the zucchini becomes so small that you can’t hold and turn it anymore.
Now you have a plate of very long spirals, which aren’t very easy to eat 😉
Cut the spirals with a sharp knife into pieces of a length that you find comfortable. I usually aim for about the traditional pasta length.
Here’s what it looks like now:
Cooking Instructions
Heat a small amount of oil of your choice over medium-high heat in a larger frying pan. Don’t use too much oil because zucchini contains a lot of moisture, and it can become too watery otherwise.
Sauté 1 clove of minced garlic, then add the zucchini. Season it with a bit of salt and pepper, and keep stirring the zucchini to prevent it from cooking in its own juices. After a few minutes, the zucchini is ready! Don’t overcook it; otherwise, too much moisture will be released 😉
The End Result
My Favorite Combo
You can truly get creative with how you want to enjoy your zoodles. They can be paired with red pasta sauce and ground meat, made carbonara style, and more. Personally, my absolute favorite way to eat them is with green pesto, cherry tomatoes, sautéed mushrooms, and cubed chicken breast. What will be your favorite combination?