Zucchini spaghetti

Just quickly, I had to tell you about this recipe – Zucchini (courgette) spaghetti. We had it last night – and it was really good. It started out with two lonely zucchinis sitting in the fridge and me being too lazy to go shopping. I remembered seeing this recipe (or something similar to it) on Rocco’s dolce vita a while back. The capers, mint and the squeeze of lemon (or lime) at the end make this really tangy and delicious.

You will need:

Serves 2

• Spaghetti (enough)
• 2 zucchini sliced (not too thin, not too thick)
• Olive oil
• Small bunch mint, chopped
• 3 tablespoons capers, chopped
• A hot chili, chopped
• 1 clove garlic, chopped
• Bread crumbs (optional – only if you have bread and are making them yourself)
• Juice of half a lemon (or lime)
• Salt and pepper

1. Take a slice of bread or bread roll and make coarse crumbs by putting it into a food processor.
2. Put a little olive oil in a frying pan and toast the breadcrumbs until golden brown (a couple of minutes). Put breadcrumbs into a bowl and set aside.
3. Heat a little more olive oil in frying pan and fry the individual slices of zucchini in batches until golden brown and soft. Once browned place on absorbent paper to absorb oil. Salt the zucchini while still hot.
4. Set the zucchini aside.
5. Keep the remaining zucchini flavored oil in the pan (you don't want too much oil)
6. Cook your spaghetti until just under al dente
7. Heat up the zucchini flavored oil, cook chili and garlic until blonde
8. Add cooked pasta, mix
9. Add capers and mint, ensure everything is mixed through evenly
10. Add pepper, lemon juice and salt if necessary.
11. Sprinkle some breadcrumbs over pasta once plated.

Sadly, we were so hungry last night that we didn't stop to take a picture... so instead here is a picture of where I buy my zucchini...