Yep, you read right. Spaghetti MADE OF zucchini. Soooo, I know today is the 4th of July, so the last thing on your mind if you’re celebrating is to turn something supposedly unhealthy into a healthy dish. But since I’m not American, I’m saving my blue, red and white recipes for Bastille Day, next week (and believe me, I have a great one.)
Instead, I’m focusing on the fact that since summer has finally made a late appearance around here, I need to stop stuffing my face with ham and cheese and wine and cake. These little vegetable spaghetti come in handy when you have the worst craving for pasta (which I do basically every couple hours) but try to cut back on carbs. They’re really fun to eat too, which never hurts. Hahaha. Good times.
Prep time: 10 minutes
Cooking time: 10 minutes
- 3 zucchini
- 1 clove garlic
- 1 tbsp olive oil
- 2 tbsp fresh chives, chopped (or herb of your choice)
- 1 tbsp grated Parmesan
- salt and pepper
1. Peel the zucchini if you wish (I didn’t). Use the vegetable-spaghetti maker thingy to make your spaghetti. It looks like this and is used as a pencil sharpener:
If you don’t have one, just use a simple peeler and peel the whole zucchini into spaghetti.
2. In a frying pan over medium heat, heat the olive oil. Add garlic and cook for 1 or 2 minutes. Add zucchini, season with salt and pepper, cook for 10 minutes, stirring occasionally. Add chives a few minutes before removing from heat, stir. Adjust seasoning.
3. Serve warm, with Parmesan sprinkled on top.
- If the zucchini lose too much water while cooking, drain them before serving.
- Add the sauce of your choice: tomato, pesto, bechamel… or just add a bit of cumin and paprika to the pan to give it a Mediterranean taste.
Source: inspired by Petits plats comme un chef, by Orathay & Vania.