I can’t believe it has taken me so long to publish a ‘zoodles’ recipe. Zoodles, or zucchini noodles for those of you who have been living under a rock, have been such a huge craze for a while now, but not one I had really gotten into.
I did try them a while ago using one of those green spiralisers that looks like a pencil sharpener, you know the one? It seemed great when I bought it but when I actually went to use it, my zucchini was too fat and I ended up having to chop the sides off to make it fit in, basically it all became too hard. I had chopped it too far on one side so that the zoodles kept breaking and I couldn’t get my groove back. The zoodles themselves tasted fine but the experience was enough to put me off for a while.
Then a couple of weeks ago I had a spare zucchini or two in my fridge and decided it was time to try again. This time I used the large grating attachment on my food processor (the spiraliser is long gone) and it was sooooo easy. Then I simply tossed them in a fry pan with some garlic, olive oil and lemon juice and topped them with almonds, chilli and basil and was suitably impressed with myself.
Since then I have made them again using a good old julienne peeler, which is pretty easy but it wastes a bit of the zucchini as it will start to break when you get close to the middle. I roasted the parts I couldn’t julienne so they weren’t completely wasted, but you know, I would have preferred more zoodles.
Feel free to add some parmesan cheese, or if you want something more hearty try adding some prawns to the mix.
- 4 large cloves of garlic, crushed
- 2 tablespoons extra virgin olive oil
- 2 zucchinis, spiralised/julienned/grated
- Zest and juice of 1 lemon
- ¼ cup almonds, raw or roasted, roughly chopped
- 1 tablespoon chilli flakes
- ½ cup basil leaves, finely chopped
- Salt and pepper to taste
- Heat oil in a large frying pan and add the crushed garlic, gently frying for a couple of minutes.
- Add the zoodles and toss with the garlic.
- Turn the heat off and add the lemon zest and juice, almonds and chilli flakes.
- Top with basil and season to taste.