I have never been a fan of raw zucchini (courgette). I love it cooked any which way but have never liked the idea of it raw. I don’t know why, it’s just… ick.
But recently, my years of stored up hate towards raw zucchini has changed. Why, the sudden backflip? Well, to be honest, I was sucked in by all the hype around about eating raw, natural, unprocess ed food and a grain-free paleo diet and curiousity got the better of me.
I kept seeing recipes for ‘zucchetti’ and ‘zoodles’ constantly popping up on my favourite blogs, Instagram and Facebook – and they looked damn good! It became clear that this was something I needed in my life.
So, I went out and bought a spiralizer. Not wanting to overcommit myself I bought a S$15 handheld twist spiral gadget and attempted to use it once – it was a complete waste of money. My advice to you, dear reader, is to shell out the cash and buy a decent one.
The spirals are so easy and quick to make – cut off the ends of the zucchini and press one end onto the spikes at the handle end of the contraption and the other end on the blade. Crank the handle and – voilà! – you have oodles of zoodles!
The spiralizer is a pretty fun gadget to use and on occasion my husband gets the task of creating the spirals (I think he secretly loves it) while I prepare another element of the dish. And if he can handle it, I’m sure it is safe enough to get your kids to help too!
Raw zucchini noodles now feature regularly on our weekly menu, most often with some homemade basil pesto, baby spinach and grilled chicken stirred through. Being vegetables they are a perfect gluten-free, low calories alternative to pasta and they are super fast to make as they don’t require any cooking – so not only do you save time cooking but there’s one less pot to wash up!
Nutrition: Zucchini is a good source of dietary fibre and contains vitamins A, C, K and folate. It is naturally low in sodium and contains potassium, which is good for a healthy heart and controlling blood pressure.
RECIPE: ZUCCHINI NOODLES
- Prep time: 5 minutes
- Cooking time: nil
- Serves: 2
- 2 medium zucchini
- Cut the ends of the zucchini and press one end into the spiked end and the other end against the blade end. Crank the handle and apply gentle pressure to slide the zucchini towards the blade to form long fine spirals. Catch the spirals in a bowl.
- Top with your favourite pasta sauce.
Note: Adding hot topping to the raw zucchini will soften it slightly. If you don’t like the crunchiness of the raw zucchini you can peel the zucchini before spiralizing, heat it before serving and mix it with cooked spaghetti – I am told it’s a great way to hide vegetables from kids!