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Courgette Spaghetti

Saturday, 21 February 2015 00:00  by Jeremy C.

Courgette spaghetti, or zucchini spaghetti, is a great low carbohydrate option to use as a replacement for pasta. It is a fantastic food for diet days and it’s quicker to cook than pasta. It is a much tastier option than low carbohydrate or diet pastas and much better for you as well. It is very easy to prepare with a spiral slicer or with the julienne vegetable peeler, the julienne blade of mandolin or a spiral vegetable slicer. With a whole host of vitamins and minerals, Courgette is a great way to add a nutrient boost to a meal that can help support brain function and mental health.


  • 1½ lb. salmon, cubed
  • 2 courgettes (zucchini), sliced into “noodles” with spiral slicer or julienne blade of mandolin
  • 1 tablespoon of canola or peanut oil
  • 2 tablespoons olive oil
  • ½ lb. cherry tomatoes, halved
  • Salt and pepper


  • 2 tablespoons olive oil
  • 1 clove of garlic, minced
  • Pinch of paprika
  • Pinch of chili powder
  • ½ lemon
  • Salt and pepper


To make the marinade: In a bowl, mix the olive oil, garlic, paprika, chili powder and grated lemon rind. Season with salt and pepper. Pour the marinade over the cubed salmon and leave to marinate for a few minutes. In the meantime, use a spiral slicer or julienne cutter to slice the courgettes into “spaghetti noodles”.

Heat the canola or peanut oil in a skillet. Sauté the courgette noodles and garlic for 2 minutes, until soft. Season with salt and pepper and remove from the pan. Set aside. In the same pan, sauté the cubed salmon for 3 to 4 minutes until tender.

Remove the salmon from the pan and briefly sauté the cherry tomatoes. Return all the ingredients to the pan and warm briefly over a high heat. Transfer to serving dish and garnish with fresh basil.

Yields 4 servings


Last modified on Saturday, 21 February 2015 20:34

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