Lent always posed a problem for me. You’re supposed to give up something you love, but not something you will obsess over. However, I’m more of a “pledge” person. Every year I pledge to cut something out or bring something in whether it is foul language or, like this year, healthy cooking. I can finally cook for myself while abroad and I have a full kitchen at my disposal, so my Lenten promise is healthy cooking. Anything that comes out of my kitchen that is made by me must be a healthy option.
I was craving pasta all last week, but I knew there was a better alternative than a huge bowl of butter and carbs. So, I turned to one of my favorite bloggers: Rosie of The Londoner. I’ve seen her posts on zoodles before, but thought they would be too difficult to make. Lucky for me, after a little research, I found a julienne slicer for a fraction of the price of a spiralizer that gets the job done just fine! Below is her recipe with my substitutions (if any) underneath.
From: The Londoner
(I use a julienne slicer)
4 medium courgettes (aka zucchini!)
(For one person, a single zucchini works just fine!)
2 handfuls of cherry toms
(Only one handful necessary if you’re by yourself)
Handful of feta
(I like feta sometimes, but I’m partial to goat cheese, so I used that instead. Feel free to pick something else like fresh mozzarella.)
1 clove of garlic
4tbsp olive oil
Juice of 1 lemon
(Bottled juice worked great for me, I just glugged it in until I liked the taste)
Salt + pepper
Pre-heat your oven to 180C/350F.
While the oven heats, crush/chop your garlic and combine it with two tablespoons of olive oil. Then, slice your cherry tomatoes in half and place them on a baking sheet lined with tin foil. Drizzle your garlic oil mixture over your tomatoes, give them a few shakes of salt and pepper, and place it to the side.
It’s time to make the zoodles!
Take your zucchini and get a good grip, then start sliding until you hit the seeds. Do this on each side, and then take the core and start slicing! I don’t like wasting food, and I love sautéed zucchini, so slice the core thin and place it on the same sheet as the tomatoes. Give it a good stir with your hands and pop it in the oven for 15-20ish minutes, depending on how much you want the veggies cooked.
Now, Mix up the honey, lemon juice, and remaining olive oil (using the same bowl as before is great, one less dish to clean!) to make the dressing. Taste it, and if it doesn’t need anything more, place it to the side until the vegetables are done. Once they’re finished, take them out of the oven, and get out the cheese! Crumble the cheese over top, toss on the veggies, drizzle the dressing on, and enjoy your faux pasta!
Whether you call them coodles, zoodles, or corgetti, I prefer one simple word: delicious.