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Zucchini noodles (also known as "zoodles") are the perfect gluten-free, zucchini pasta.
Today, I'm showing you how to make zucchini noodles using a spiralizer, julienne peeler and mandoline.
Ingredients of Zucchinoodles aka Courgetti (LCHF)
- You need 2 medium of zucchini.
- You need pinch of fine sea salt or Himalayan pink salt.
- It's 1/2 tbsp of olive oil, extra virgin.
- Prepare 1 tbsp of pesto.
Zucchinoodles aka Courgetti (LCHF) step by step
- Using a mandolin with a julienne attachment or a julienne peeler, and over a bowl with a strainer over it, shred the outer sides of the (washed & dried) zucchini (you will be left with the soft inside of the courgette which can be chopped and used for other dishes like veggie burgers or as 'hidden veggies' in kids' meals).
- Salt the zucchini strips and leave aside for 10 minutes or so..
- Squeeze out as much water from the zucchini as you can...letting it all fall into the bowl..
- Gently heat the olive oil in a pot or a skillet..
- Add the zucchini and sweat it off for 3-4 minutes..
- Add the pesto, stir in to heat through..
- Serve hot, with optional grated or shaved parmesan cheese..
Bekijk meer ideeën over Courgetti recepten, Lekker eten, Eten. Er is weer een nieuw brood in de keuken van Con gebakken! Het is een brood dat verborgen groente bevat. Nou ja verborgen: je kunt in dit courgette-pindakaasbrood de courgette goed zien zitten hoor. Courgetti is een lekker en gezond alternatief voor spaghetti.
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