SERVES 2
- 4 large zucchinis (courgettes) (750g/1 lb 10 oz)
- (see cook’s notes)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, sliced
- 1 teaspoon cracked black pepper
- 1½ cups (360g/12½ oz) fresh ricotta
- ½ cup small basil leaves
- 2 teaspoons finely grated lemon rind
- 2 tablespoons lemon juice sea salt flakes, for sprinkling finely grated parmesan, to serve
Using a spiraliser or julienne peeler, cut the zucchinis into long thin noodles (zoodles) and set aside.
Heat a large non-stick frying pan over medium-high heat. Add the oil, garlic and pepper and cook for 2 minutes or until the garlic is soft.
Add the zucchini to the pan and toss to coat. Remove from the heat and divide the zucchini between serving bowls. Top with the ricotta, basil, lemon rind and juice.
Sprinkle with salt and parmesan to serve.
Cook’s Notes
If you’re using a spiraliser, you’ll need all 4 zucchinis (you lose the centre of the vegetable when spiralising).
If you use a peeler instead, 3 zucchinis should be plenty. I’ll sometimes make this same recipe using wholemeal (whole-wheat) or regular spaghetti, cooked to al dente, in place of zoodles – you can even mix half-half!
