Baking with Mrs Bouw: Zucchini Spaghetti!

Monday, December 2, 2013



Some of you may have seen my posts on Instagram earlier today featuring tonights dinner... zucchini spaghetti! Well, after a big week of celebrating both Anya and Allegra's Birthdays (and perhaps indulging in too much cake!), I thought it best to get us Bouw's back onto some healthier foods! My girls are generally good eaters but I'll take any opportunity I can to try and make fruit and veggies even more appealing to them (as I know some kiddies are scared of the green stuff), so tonight I thought I'd be sneaky and disguise zucchini as one of their faves... spaghetti! This recipe is honestly ridiculously easy and super quick, so easy that it's almost a joke! And don't limit yourself to the two quick sauce recipes below, just treat the zucchini spaghetti as normal spaghetti and add YOUR favourite sauce :) Tonight the girls had the 'Tomato and Tuna' version and Mr B and I had the 'Avocado and Pesto'... both were seriously yum (and both are pictured below)! Most importantly, this dish was a winner with my girls. Anya scoffed her entire bowl and whilst Allegra took a little convincing (ok, I may have told her it was mermaid spaghetti hee hee) she ate 3/4 of hers. So here you go my friends, knock yourself out... and good luck with the kiddies!
 

Ingredients

'Avocado and Pesto'

4 medium-large zucchinis, washed (this amount fed the four of us... x2 adults and x2 children).
1 avocado
1 tsp olive oil
1 clove of garlic, peeled and finely chopped
2-3 tsp basil pesto (I know some people find too much pesto a little over powering so add as little or as much as you like)!
1/2 lemon
Salt and pepper to taste
Parmesan cheese, to finish (if desired)

'Tomato and Tuna'

Diced tomatoes (either fresh or tinned)
1/2 an onion, finely chopped
1 clove of garlic, peeled and finely chopped
1 tin of tuna (I always use Sirena brand)
Salt and pepper to taste

* If you're really pushed for time you can always cheat and use a jar of sauce of your choice ;)

Method

- Take your grater (or slicer if you have one) and lay it down with the side that has the largest grating holes on it facing upwards.

- Chop the ends off your zucchini then holding it length ways, push along the top of grater, using long strokes in order to create long, thin spaghetti ribbons of zucchini.

- Heat your frying pan over medium heat with your olive oil, then gently fry the zucchini with the garlic until slightly tender.

- If you're cooking the 'Avocado and pesto' version, once the spaghetti is heated simply stir through your pesto and avocado, a squeeze of your fresh lemon, add salt and pepper to taste and drizzle with olive oil. If it takes your fancy you can top with parmesan cheese.

- If you're cooking the 'Tomato and tuna' version, remove the heated spaghetti from the fry pan and place in a bowl to the side. Quickly fry the onion, throw in your tomatoes and salt and pepper to taste. Simmer for 5 minutes. I prefer to add the tuna towards the end of this cooking time. Once your sauce is done, you can either throw your spaghetti back in the fry pan and toss through the sauce before dividing between serving bowls, alternatively, you can place the cooked spaghetti in serving bowls and then top with sauce. This all depends on how you and your family like to eat their spaghetti as I know some people prefer loads of sauce and others just a smidgen.

- Enjoy!

1 comment:

  1. Great shot of your little-- she is so darling!

    ReplyDelete

Hi there :)

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Son xo

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