When the fashion of zoodles or zucchini noodles began, the discussion between the different parties also began because for Italians spaghetti is untouchable: spaghetti is made of flour and water, not vegetables. The other point is then that zoodles are very similar to knife-cut zucchini to store them and make them “ a scapece”.
Many ways of cooking them have been proposed to maintain a certain consistency and not to be too soggy.
We decided for this recipe:
4 medium size zucchini /courgettes.
5 cloves garlic
2 tbsp. EVOO.
1 tsp. fine salt
500 ml = 2 cups tomato pureè /crushed tomato or 750 gr.= 3 cups cherry tomatoes
Clean the courgettes /zucchini under running cold water, dry them and remove the ends
Form your spaghetti with the appropriate toolfor zoodles ( you can see it in the photo)
Keep them aside in a colander being careful not to break them
Once your spaghetti is ready you can dedicate yourself to the seasoning.
In a skillet pour two tablespoon of EVOO, add garlic ,let the garlic cook for a couple of minutes and add cherry tomatoes ,tomato puree or crushed tomato.
Add two pinches of salt and some black pepper.
Pour the zucchini spaghetti into the pan with the sauce
Add half a cup of water and cook stirring gently for 10 minutes.
At the end you serve a nice vegetable dish.
So we let them try to many friends and the final answer was most of the time the same “Very good and tasty ,indeed.” ”A good idea to serve zucchini” ”But ,please, don’t call them spaghetti!” And for you?