Courgetti spaghetti

    Courgetti spaghetti

    (154)
    12saves
    15min


    1 person made this

    About this recipe: Wondering how to make spaghetti out of courgette? This simple recipe is the only one you'll ever need, explaining how to make courgetti from a spiralizer or a vegetable peeler.

    Ingredients
    Serves: 1 

    • 2 courgettes
    • 1 tablespoon olive oil
    • 4 tablespoons water
    • salt and pepper to taste

    Method
    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Use a spiralizer to make spaghetti out of each courgette. Alternatively, cut slices lengthways using a vegetable peeler, stopping when the seeds are reached. Turn courgette over and continue 'peeling', discarding the seeds. Slice the courgette into thinner strips resembling spaghetti.
    2. Heat olive oil in a frying pan over medium heat; cook and stir courgette in the hot oil for 1 minute. Add water and cook until courgette is softened, 5 to 7 minutes. Season with salt and pepper. Top with your favourite sauce or add any other precooked ingredients you like.

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    Average global rating:
    (154)

    Reviews in English (146)

    JaneScanlon
    0

    - Rated on  -  23 Nov 2016

    by
    204

    Five stars alone, just for the idea. But since zucchini doesn’t have a whole lot of flavor on its own, this needs some seasoning – just plain garlic comes to mind, tho’ I used Penzey’s Fox Point Seasoning, which is a light seasoning, perfect for vegetables. Since I had chicken broth leftover from another dish, I used it in place of the water which I hope contributed a little flavor as well as making use of something I had open. Depending on how thick you cut your zucchini, use the 5-7 minutes cooking time only as a guide. Zucchini cooks quickly, so be careful not to overcook.  -  31 Oct 2013  (Review from Allrecipes US | Canada)

    by
    172

    I make my own sauce with 1 can crushed tomatoes, 1/4 cup olive oil, 3 cloves minced garlic and some fresh basil. Served over the zucchini with some parmesan cheese.  -  22 Aug 2013  (Review from Allrecipes US | Canada)

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