Don’t you hate it when a recipe describes your next meal as super-easy, fool-proof and fast and then you spend 2 hours just chopping and peeling. This is not one of those promises.
I use this base recipe for meals almost every week, it provides a lower carbohydrate alternative to pasta but packs in flavour, fiber and nutrients that we can all do with a little more of. You can use it as a complete substitute for spaghetti or mixed in with your noddles to add vegetables and keep your total starch intake down.
The toppings for this example are bacon, mushroom, tomato, parmesan, chilli and a poached egg which was DELICIOUS. It works just as well with your bolognese or a simple pesto, pine nut and parmesan option for meat free mondays.
1 Tbsp olive oil
Salt and pepper
Now you will see why it’s easy: Cut the zucchini into thin strips, as thin as you like your pasta to be. If you have a mandolin or slicer then use that to save you even more time.
Make sure your topping is ready before cooking. Heat a pan on a medium heat, add olive oil and flash fry the zucchini for about 3-4 minutes. Season with salt and pepper. You want them to keep a little of there crunch, nice and al dente. Add the zucchini to your topping, mix, season and serve.
If you need some inspiration for toppings have a look here:
200 g baby tomatoes
200 g mushrooms, sliced
1 clove garlic, chopped
1 onion, finely chopped
1 Tbsp parmesan, grated
1 chilli, finely sliced
salt and pepper
1 Tbsp vinegar
Start cooking the bacon over a low heat to draw out some of the fat. After 5 minutes toss in your onion and garlic, increase the heat to medium and cook for another 5 minutes. Add your mushrooms and tomatoes and cook for a further 5 minutes. Season and set aside. Meanwhile poach your eggs any way you are comfortable – I like to do them in a deep pot of water with vinegar. Mix your zucchini and bacon and top with the poached egg, parmesan and chilli.