Zucchinoodles aka Courgetti (LCHF)
I call this 'Courgetti' because I live in UK where zucchini are called 'courgettes'. I've been making these for a good while now, since I decided to ditch simple carbs.Salting the zucchinoodles gets rid of excess water, leaving them just at the perfect crunch/soft stage that makes pasta enjoyable. I find it also means you don't get puddles of watery sauce on your plate or a soggy disappointing meal. These are the opposite...fresh, tender and tasty.
Zucchinoodles aka Courgetti (LCHF)
I call this 'Courgetti' because I live in UK where zucchini are called 'courgettes'. I've been making these for a good while now, since I decided to ditch simple carbs.Salting the zucchinoodles gets rid of excess water, leaving them just at the perfect crunch/soft stage that makes pasta enjoyable. I find it also means you don't get puddles of watery sauce on your plate or a soggy disappointing meal. These are the opposite...fresh, tender and tasty.
Cooking Instructions
- 1
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)
- 2
Salt the zucchini strips and leave aside for 10 minutes or so.
- 3
Squeeze out as much water from the zucchini as you can...letting it all fall into the bowl.
- 4
Gently heat the olive oil in a pot or a skillet.
- 5
Add the zucchini and sweat it off for 3-4 minutes.
- 6
Add the pesto, stir in to heat through.
- 7
Serve hot, with optional grated or shaved parmesan cheese.
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