If the spiralizer was so 2015, then courgette spaghetti is so 2017. Cast your mind back just two years ago and the ‘gadget de jour’ was the spiralizer – a kitchen utensil that transformed ordinary vegetables into noodles. A curious choice, granted, but it provides a healthier alternative to pasta and became an instant hit with the carb-conscious crowd.
So, to the present day and pre-packed vegetable spaghetti is widely available in supermarkets and whole foods shops. We’re talking courgettes (zuchinni to Americans), butternut squash, sweet potato and even beetroot.
This healthier alternative is lighter to digest providing some nutritional benefits too. Courgette contains vitamin C, is low in calories, contains no saturated fats or cholesterol and is a natural source of fibre. And, it’s a great substitute for fries.
Try this easy-to-prepare recipe at home. It’s so much of a hit, that even renowned restaurant The Ivy in London serve a
A pinch of smoked paprika
A pinch of cumin (optional)
1 cup of bread crumbs
2 free-range eggs
Olive oil spray
3 or 4 x courgettes (or courgette spaghetti)
½ tsp garlic powder
¼ cup grated parmesan cheese
Ground salt and pepper to taste
You can use shop bought courgette spaghetti for very fine crispy frites. However, we recommend buying whole and cutting
courgettes into 8cm batons for best results.
Preheat oven to 200.
In one bowl combine the bread crumbs and parmesan cheese, and in another bowl crack the two eggs and mix. Set aside.
Dip your courgette batons into the egg mixture, then into the breadcrumbs and place on a baking tray.
Once laid out, sprinkle with salt, pepper and a dusting of smoked paprika and cumin.
Spray batons with olive oil and place in the oven for half an hour, or until crisp – turning once.
Serve warm and enjoy!