I love zoodles, or courgetti as they're sometimes known in the UK, and eat them all the time. I make my zoodles with roasted tomatoes recipe every week and spiralizers have become a go to present for anyone I know who likes cooking or healthy eating- I even got four people this one for Christmas!
They have so much going for them; they're healthy, cheap, and are even quicker to cook than pasta. Plus, if you grow your own veg like I do and are invariably left with a huge glut of courgettes come summer time, they are the perfect way to use them up. Another great thing about them is they're so easy to think up recipes for- you can basically use any Italian recipe book that has pasta, specifically spaghetti/tagliatelle recipes, and use those recipes just subbing in zoodles for the pasta.
Saying that, I do seem to always use them in the same way- ie as a pasta substitute, but this morning I had a bowl of them in the fridge and was planning on making a big frittata when I realised I only had 4 eggs (I'd usually use 6), so I thought I'd pop the zoodles in and see what happened... Well this lovely fritatta happened and once we'd had a big slice each I hopped straight on my laptop to tell you about it!
This will make a really substantial frittata that would feed two hungry people with extras left over. You can also, as with any omelette, pop in any other stray veggies that need using up- go wild!
You will need:
- A spiralizer- I use this one
- One courgette/ zucchini
- 4 eggs
- 100g grated cheese
- A handful of cherry tomatoes
To make it:
- Spiralize your courgettes- if you don't have a spiralizer you can also use a julienne peeler.
- Pop your eggs in a bowl add some salt and pepper and half your cheese then whisk well, add the zoodles then stir well
- Put some oil in a frying pan and heat up, then add the mixture, then scatter the other half of the cheese on top
- Fry for about 5 minutes until the bottom feel like it's set- you can check this by running a spatula around the bottom and seeing if it feels cohesive. (I added a few more cherry tomatoes to the top while it was cooking, followed by some basil, but this was more for aesthetic reasons- I wouldn't think it adds anything taste wise)
- Pop under the grill on a medium heat for about 10 more minutes though check regularly to ensure it doesn't overcook.
This will last really well in the fridge so you can cut slices from it and eat later- it's ideal for packed lunches!