Courgetti recipe



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Vegetable
  • Squash
  • Courgette

Looking for a low carb alternative to pasta? Using a julienne tool you can create long, thin strips of courgette that can be used in place of pasta in a variety of dishes.


Hampshire, England, UK

16 people made this

IngredientsServes: 2

  • 4 medium courgettes
  • 2 tablespoons olive oil
  • salt and pepper, to taste

MethodPrep:10min ›Cook:1min ›Ready in:11min

  1. Trim the ends off the courgettes then cut into 'spaghetti' by using a julienne slicer. Peel down to the start of the inner seeds, but no further. The core of the courgette does not hold up well when cooked this way, discard the seed core or use for another dish.
  2. Warm a little oil in a wok over a high heat. When the oil is very hot, add the courgette. Cook and stir for about 1 to 2 minutes, moving the courgette around constantly, just until the courgette has becomes slightly tender and warm through. Immediately transfer to a warmed serving bowl and serve immediately with a sauce of your choice.

Recently viewed

Reviews & ratingsAverage global rating:(1)


Roasted Chicken & Veg Courgetti with Creamy Pesto

I mentioned in yesterday’s Sweet Potato Curly Fries post that I am doing something called Whole30 for a month, the idea being to clean up my diet and hopefully improve my sleeping and my overall health.

As part of this programme I have eliminated all grains from my diet and so I have been using one of my favourite kitchen gadgets, a spiralizer, nearly every day in an attempt to create pasta and noodle-like substitutions from vegetables.

Don’t worry, I’m not going to post only Whole30 posts for the next month as am still cooking “normal” food for my family and want this blog to very much remain full of family friendly fussy eating-busting recipes.

However I am trying to improve all of our eating habits, not just mine, cut down on everyone’s sugar intake and up their portions of vegetables every day.

So if my family have eaten and enjoyed some of my Whole30 meals then I will post those recipes here.

If you want to see more (or less!) of these kinds of recipes please do let me know.


50 of our favourite courgette recipes

There are plenty of things to do with courgettes, and here are some simple recipes to add the veg to your Summer diet.

Courgette or zucchini, whatever you want to call it, there are plenty of ways to get the vegetable into your diet.

Cooking courgettes is easy, and there are so many ways to work with them whether you want to bake them with cheese, stuff them, or turn them into courgetti pasta.

Courgettes are in season from June/July onwards. If you're growing courgettes in your garden you will be rewarded with a plentiful supply as they grow so quickly in the weather is warm.

So as we approach summer time, here are some delicious, and healthy ways to enjoy courgettes.

A tasty, light lasagne that can be adapted for vegetarians using Quorn mince.

This vegan main is packed with protein as well as flavour. If you&rsquore not vegan, simply swap the yogurt alternative to Greek-style natural. Use up leftover chickpeas to make hummus whizz with tahini, garlic, lemon juice, olive oil and seasoning.

This veggie pasta bake has flavoursome pesto running through its light, creamy and zesty cheese sauce, making it the perfect al-fresco meal for those warmer summer evenings.

This low calorie lasagne makes for a tasty midweek dinner

We've transformed the humble lemon drizzle, one of the nation's favourite bakes, into a gorgeous courgette-filled cake. Yep, courgette gives a bake lovely moisture - and you're sure to love this.

This quick pan sauce will see you turn to this pasta recipe time and time again.

These flavoursome veggie fritters are easy to whip up for a light dinner. Swap the goat&rsquos cheese for feta, if you prefer.

With roasted vegetables and goat's cheese this is a winning salad.

This luxurious sauce would be delicious with any kind of cooked pasta.

Our take on the classic Spanish omelette. The sweetness of the potato and smokiness of the mackerel make for a great speedy supper.

By grating the courgette and finely slicing the fennel, you&rsquoll cut down on cooking time.

We&rsquove served this with buckwheat, a nutrient-rich grain-like fruit seed that&rsquos low in calories but high in vitamins and minerals.

Vary this salad seasonally by adding your favourite raw vegetables or seeds.


Courgetti Sunflower Seed Cheese

Quick and easy recipe for sunflower seed cheesy spaghetti uses courgette (zucchini) to make courgetti / zucchini noodles. The creamy seed-based sauce makes a filling low-carb and dairy-free meal.

Suitable for dairy free, raw vegan and whole food plant based diets. This plant protein meal is low carb but high in nutrition.


1. Fry the bacon with a dash of olive oil in a large non-stick frying pan over medium heat until golden and crispy. Stir in the garlic and cook for another minute.

2. While the bacon cooks, whisk together the egg yolks, cream and grated Parmesan along with a pinch of salt and freshly ground black pepper and set aside.

3. Add in the courgettes to the bacon, turn up the heat to medium-high, toss well and allow to cook for 1 minute. Remove from the heat, add in the cream mixture and stir well so that it coats the courgetti but the eggs don't scramble (you are aiming for a thick, glossy, creamy sauce).


What is Courgetti

Courgetti are basically courgette noodles (aka courgette spaghetti). So these are noodles made from courgettes and benefit from needed minimal cooking.

  • The courgette noodles are low carb and so kinder on the waistline.
  • It is gluten free, Paleo and suitable for vegans.
  • Eating Courgetti is a great way to increase your daily vegetable intake.
  • And man, you can spend hours making courgetti. Or is that just me?

Philadelphia Courgetti 4 Ways

1. Using a spiralizer, turn the courgettes into thin noodles. Set aside.

2. Season salmon with salt and pepper.

3. Heat olive oil over medium heat in a large pan. Add salmon, skin side down. Cook for 5 minutes, and turn skin side up, cooking for additional 4 minutes, or until cooked all the way through. Once cooked, flake into chunks and set aside.

4. Add the tomatoes to the pan, cooking for 1 minute.

5. Add the Philadelphia Original, stirring until it becomes creamy.

6. Tip courgetti into the pan, cooking for 2–3 minutes until softened. Add the salmon and gently fold through.

7. Transfer courgetti into two bowls.

Lemon, Prawn & Red Chilli Courgetti

1. Using a spiralizer, turn the courgette into thin noodles.

2. Season prawns with salt and pepper.

3. Heat olive oil over medium heat in a large pan, cooking for 2 minutes, or until they begin to turn pink.

4. Add red chilli, lemon juice, zest, and Philadelphia Original, stirring until it begins to make a creamy sauce.

5. Tip courgetti into the pan, cooking for 2–3 minutes until softened.

6. Transfer courgetti into two bowls, topping with additional red chilli.

Mushroom & Spinach Courgetti

1. Using a spiralizer, turn the courgettes into thin noodles. Set aside.

2. Heat olive oil over medium heat in a large pan. Add mushrooms, cooking for 2–3 minutes, or until golden.

3. Add Philadelphia Garlic and Herbs, stirring until it becomes creamy.

4. Add courgetti and spinach, cooking for 2–3 minutes until softened.

Chicken & Broccoli Courgetti

1. Using a spiralizer, turn the courgettes into thin noodles. Set aside.

2. Season chicken with salt and pepper.

3. Heat olive oil over medium heat in a large pan. Add chicken, cooking for 3 minutes, stirring occasionally.

4. Add broccoli florets, cooking for 3–4 minutes, or until they begin to soften.

5. Add the Philadelphia Garlic and Herbs, stirring until it becomes creamy.


Courgetti Recipes

Courgetti (‘pasta’ made of courgettes) is such a great invention! A couple of months ago I’ve bought a spiralizer and I’m creating one healthy recipe after the other. Using courgette instead of pasta is such an easy way to make your dinner vegan, gluten free, low carb and super healthy! You’ve probably already figured out that ‘courgetti’ is a composition of courgette and spaghetti. In the US they often call it ‘zoodles’, combining the words zucchini and noodles.

I’ve made a page for you where I’m sharing my favorite courgetti recipes.
Check it out at: annetravelfoodie.com/courgetti

Related Posts

An easy way to healthify your donuts is by making them savoury instead of sweet. No butter or sugar is needed for these sundried tomato donuts with basil. No dairy&hellip

It's almost Halloween! You might think of unhealthy candy from trick-or-treating when you think of Halloween. So I love to show you that you can also celebrate Halloween in a&hellip

I guess I'm in an 'experimenting with quinoa fase'. Yesterday I shared my pink quinoa recipe, I've made popped quinoa for breakfast before, and now I've turned quinoa into a&hellip


Method

  1. Cook the linguine according to the packet instructions, drain and set aside.
  2. Heat the oil in a heavy-based frying pan over a medium heat, add the prawns, garlic, fennel seeds and chilli flakes, and cook for 3-4 minutes. Add a little water if it looks dry.
  3. Add the pasta, mix well and heat through. Stir in the courgetti, toss well and heat for around 30 seconds so the courgette doesn’t break up. Remove from the heat and stir in the lemon zest and juice, olive oil and basil. Season well.

Preparation

  • Total Time 30 minutes
  • Preparation Time 15 minutes
  • Cooking Time 15 minutes

The spaghetti

Homemade pesto

  • 75g fresh basil leaves
  • 100g pine nuts
  • 30ml olive oil (extra virgin)
  • garlic (1x clove), crushed
  • 1 tsp Himalayan sea salt
  • 1 tsp black pepper
  • 2 tbsp yeast flakes

The spaghetti

  1. Peel the skin off
  2. If you have a peeler or a Madeline, then slice into small strips, or if you have a saladacco, you can make it into really thin spaghetti like strips

Pesto

  1. Put all the ingredients into the food processor, blend until smooth, taste - and if you wish add a little more seasoning and maybe a little more nutritional yeast flakes

For pesto with a little difference add a squeeze of lemon and swop the basil for rocket