I have house guests this week, and with five of us in the house with various eating habits and allergies, I’ve had the challenge of finding recipes which taste good, look impressive, and meet all of the dietary requirements. No easy feat, I promise you.
When I was a child, my mother forced me to eat overcooked, soggy, tasteless zucchini (courgette), and more often than not I would either cry or gag or find sneaky ways to hide the mush in a napkin or pocket when she wasn’t looking. Sadly, I have been unable to eat the offending vegetable since.
I came across a recipe which seemed to fit all of the dietary requirements perfectly, and looked quite appealing, but it was, essentially, a plate of courgette. I decided to be brave and make it, and to force myself to confront my vegetable fear. I made a backup of something just in case, but i’m so happy to say that I absolutely LOVED IT and didn’t even touch the backup dish! It was delicious! I was so pleased with how this meal turned out. Everyone at the table enjoyed it, and I am already looking forward to scoffing the leftovers at lunch today.
This recipe is originally from Vegangela. I doubled the recipe because there were five of us. I served this as a side to baked salmon and tuna.
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 2 tsp lemon zest
- ½ tsp crushed red chili flakes
- ½ lb (250g) cherry tomatoes, halved
- 4-6 small zucchini (courgettes) (if possible, a mix of yellow & green ones)
- freshly squeezed juice of ½ lemon
- fresh basil leaves
- salt and pepper
- Use a julienne peeler or vegetable spiralizer to prepare the zucchini “noodles” (I used the Lurch Spiralo bought from Amazon UK)
- Heat olive oil in a frying pan, add garlic, lemon zest, and crushed red chili flakes and cook for one minute.
- Add cherry tomatoes and zucchini, and cook for one minute.
- Add lemon juice, fresh basil, salt and pepper and toss to combine.
- I served this with grilled tuna as I felt it needed a bit of protein.