Courgette ribbons
February 2021
These make a perfect low-carb alternative to wide ribbons of pasta such as pappardelle. After cooking toss them briefly into any pasta sauce from ragu to seafood to cheese. Alternatively, have them as a side dish with meats and fish.
Ingredients - Serves 2
300g courgettes, (1 to 2 courgettes)
1 tablespoon extra-virgin olive oil
salt and freshly ground black pepper
Heat the oven to 220˚C/fan 200˚C/gas mark 7. Line a baking tray with parchment.
Use a spiraliser with the thinnest slicer attachment to make ribbons. Alternatively use a knife, potato peeler, mandolin or cheese slicer to make thin ribbons of vegetables. With a little practice you will find the best gadget and method of preparing them. You can hold the vegetable down with a fork when your fingers get too close to the cutter and chop any remaining awkward-to-cut parts by hand into dice. Toss the ribbons in a bowl with the oil and season. Spread the ribbons out onto the baking tray in curls rather than flat so the heat can circulate easily.
Bake for 4 to 5 minutes or until just cooked through.
Remove the courgettes from the oven and using tongs, add them to a sauce or straight onto plates, serve straight away.
Learn more great recipes by joining us on one of our low carb cookery courses. See HERE for a list of upcoming dates.
