Courgetti Bolognese

Courgetti Bolognese

If you haven’t heard of the Spiralizer yet, I imagine you must have been living under a cabbage patch.

We have become a nation of manicured vegetable fanatics. There were 7,193 images on instagram when I searched for #courgetti today. I imagine that courgette sales since January must be at a record high. Which must be leaving the pasta makers at Napolina quivering in their beautiful handmade Tod’s. Not to mention the fact that courgette season doesn’t actually start until June, which must mean we’re nearing a national courgette crisis.

Don’t get me wrong I love a bit of squash, and I like being creative with my food. But I haven’t bought into the idea that I need yet another one purpose tool in my kitchen just yet.

If you’re not that worried about the aesthetic of your carb free meal, I’ve found a way to make courgetti, without the need to buy more equipment.

What you need: A kettle, a colander, a chopping board, a knife, a vegetable peeler, salt, olive oil and some courgettes!

How you do it:

1. Cut the courgette in half length ways

2. Take a vegetable peeler and pull it along the length of the courgette. I’ve found that a good portion size is about 1 medium size courgette per person.

Courgette prep

Courgette prep

3. Put the courgette strips in a colander and pour 1 full kettle’s worth of boiling water over them.

Courgetti is quick to cook

Courgetti is quick to cook

4. Toss with a little olive oil and pinch of salt.

5. Serve with accompanying sauce of your choice – Bolognese is a favourite in our house.

Alternatively you can skip steps 3-5 and mix your courgette straight into your sauce, put I prefer mine plain.

For my next experiment I might try canoodles (that’s carrot noodles to me and you) unless anyone has any other suggestions or requests?