Two of my most favourite vegetables are known by more then one name. This recipe features the beautiful, long, green Zucchini, also known as Courgette or Baby Marrow. Zucchini are low in calories and contain a decent amount of potassium, folate and vitamin A which makes them a great vegetable to include regularly in your diet.
The Banting movement helped bring the Zucchini to fame by encouraging chefs and supermarkets to shape it into noodle-like spirals and use it as a low-carb substitute for traditional pasta. There are so many tasty ways of cooking Zucchini that we don’t need to make it imitate pasta in order to be delicious, however in this recipe that is exactly what it is doing, and rather successfully I think.
4 or 5 Spring Onions, chopped
250g of Button Mushrooms
1 cup Frozen baby Peas
350g Courgette Noodles
1 Tbs olive oil
1 Tbs butter
a Splash of White Wine
1 tsp Lemon Rind
2 tsps Crushed Garlic
2 Tbs mix of chopped Parsley and Mint
3 Tbs Crème Fraîche
a pinch of Salt and Ground Pepper
- Start by very briefly sautéing the spring onions in the butter (for a minute) then set aside.
- Use the same pan and fry the mushrooms in the olive oil with 1 teaspoon of the crushed garlic, for a few minutes.
- Add the dash of wine, lemon zest and frozen peas and continue to cook for a few minutes until the liquid has been reduced and the peas and mushrooms are cooked.
- Steam or microwave your courgette noodles for a brief 2 minutes on high and then add it to the pan and mix it through the rest of the vegetable mixture.
- Add the seasoning.
- Add the Crème fraîche and spring onions and briefly mix through before placing it in a bowl and decorating it with the remaining garlic and crushed parsley and mint mixture.
- Serve immediately, alongside meat or as a stand-alone dish.