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Home Frisse zucchetti met citroen & munt

Recipes

I regularly pull my spirelli snijder out of the cupboard to make 'spaghetti' from courgette. I can't believe I didn't discover this sooner — it's absolutely delicious! And the funny thing is, before I made this dish for the first time, I didn't even know you could eat courgette raw. I might actually prefer it this way over cooking it warm… The name 'zucchetti', by the way, comes from combining 'spaghetti' and 'zucchini', the Italian word for courgette.

Recipe

Fresh zucchetti with lemon & mint

With a spiralizer you can whip up fresh courgette ribbons in minutes. Lemon, mint and basil oil give this dish a wonderfully summery flavour.

Course	Side dish
Kitchen	Italian
Servings	1-2

Preparation time

Preparation time	15 min
Total	15 min

Equipment

Spirelli snijder
deep bowl

Ingredients

1 courgette
2 handfuls of fresh mint leaves
juice of 1/2 lemon
3 tbsp basil oil
salt and pepper

Fresh zucchetti with lemon & mint

Wash the courgette and cut it into ribbons using the spirelli snijder. I used the wide side, but you can go for narrow ribbons too. A handy tip: cut through the ribbons every so often, otherwise they get incredibly long and become tricky to eat. Place the spiralized courgette in a deep bowl and season with salt and pepper. Wash the mint leaves, chop them finely, and add them along with the lemon juice and basil oil. Enjoy!

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This dish is ideal as a light lunch or as a side with a summery meal. The fresh combination of lemon and mint makes it extra refreshing on warm days.

Feel free to experiment with other herb oils or add a handful of pine nuts for a bit of extra crunch. This recipe is naturally vegan and gluten-free.

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