zucchini courgette noodles

Spiralized Courgette with Garlic Mushrooms

spiralizer recipes

I’m new to spiralizing. The people at Qwerkity gifts sent me one to try and I was intrigued. I’d heard about it but didn’t really understand how it worked;

What vegetables can you use? What kind of recipes work with it? Does it actually taste good?!

If you have any of these questions, then this post is for you. I’ve also featured my favourite recipe so far that I have used it for.

The spiralizer I used was a table top version, with rubber feet to sucker on to your work top for stability. I preferred this to some of the hand held ones I’ve seen. It’s also dishwasher safe which is handy, although I’ve never needed to put it in the dishwasher as it’s so easy to clean. It comes with 3 blades and is available for £24.99

Courgettes (or zucchinis) work particularly well, but as you see in the recipe it’s best not to over cook them as they can be soggy. In the following recipe I’d have liked to have garnished it with some toasted pine nuts, but alas I didn’t have any. That doesn’t mean you can’t give it a go!

Spiralised Courgette with Garlic Mushrooms
 
Prep time
Cook time
Total time
 
Ribbons of courgette or zucchini with a low fat garlic mushroom sauce.
Recipe type: Lunch
Serves: 1
Ingredients
  • 1 courgette/zucchini
  • 1 tablespoon olive oil or 3 sprays of frylite
  • 4 closed cup white mushrooms
  • 1 spring onion
  • 2 tablespoons low fat cream cheese
  • splash of water (approx 3 tablespoons)
  • salt and pepper
  • pinch of sugar
  • 1 wedge of lemon
  • 1 small garlic clove
Instructions
  1. Put your courgette through the spirilizer ahead of time. I used the ribbon attachment.
  2. Place a pan of water over a medium-high heat with a pinch of salt and bring to the boil while you prepare the sauce.
  3. For the sauce slice the mushrooms and sautee in a shallow pan, on a medium-high heat with the olive oil until golden brown.
  4. Slice the spring onion and add to the pan, then reduce the heat to low.
  5. Spoon in the cream cheese and dilute with a splash of water to your desired consistency. I used approx 3 tablespoons.
  6. Season with salt, pepper, a squeeze of lemon juice and a little sugar
  7. Finally crush a small garlic clove into the sauce and stir.
  8. Take the courgette ribbons and place in the boiling water for 30 seconds then drain.
  9. Pour the sauce over the ribbons and serve.

Tips for getting started with your spiralizer:

  • Try different blades.

Don’t be tempted to just use the main attachment that comes with it. I was guilty of this for the first few attempts. But once I had time to play around with it properly it was really fun using different blades with different vegetables. My favourite at the moment is the ribbon attachment.

spiralizer tips

  • Experiment with vegetables.

Any firm vegetable could be used. I’ve used butternut squash the most so far, but my favourite has been the courgette (zucchini) ribbons. I’ve also tried carrot, which was OK but I’d recommend only using the fattest carrots you have. The spiralizer leaves a central core, so if you use any vegetables that are too skinny it will waste more than it cuts. Next I’d like to try parsnip and even apples too.

  • Use up the core.

I never waste the central core that comes out after you’ve finished spiralizing. I dice it finely and add it to whatever I am cooking.

  • There’s more than one way to serve it.

There are so many ways you can serve your spiralized vegetables. So far I have blanched them in boiling water, and sauteed along with the sauce. But you could also serve raw or even bake them for crispy nests.

 

If you’re after more spiralizer ideas I also have a few fellow blogger recipes to add to your list!

Spiralized courgette zucchini fettuccine with pea mint sauce from Kate at Veggie Desserts

Skinny pad thai with courgette noodles from Lucy at Super Golden Bakes

Skinny shrimp scampi with zucchini noodles from Diana at Little Sunny Kitchen

 

I was sent the spiralizer as a gift from Qwerkity but under no obligation to review or promote. Any views expressed are genuine and my own.

About the Author Lisa

I'm Lisa and this is the Lovely Appetite blog. I’m always experimenting with recipes, hunting through cookbooks for inspiration or trying out new places to eat. Please browse the site and enjoy reading about my findings.

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