DO THE TWIST!
Zucchini Noodles, Zucchini Spaghetti, Zucchini courgetti – however you wanna call it – is a low carb, light and freh dish and for sure one of my summer favorites. A great recipe that surely hits the spot any day of the week.
The spiralizer is probably one of the most talked- about kitchen gadgets of the year – especially since the community of vegetarians and vegans grows constantly. But also for people who want to eat healthy and want to cut back on carbs, this kitchen tool became one of the most necessary ones.
I love experimenting new things – so I definitely had to get me one of those spiralizers – I bought the Lurch Attila Hildemann Edition and it is really easy to handle. You can make every meal prettier.
During my home visit in Salzburg my parents served me vegetable noodles and it was so delicious and light. With my Zucchini Spaghetti recipe I was completely inspired by them! Thank you! To the sauce I added some Sambal Oelek and ginger – this gives an exotic touch.
- 2 Tablespoons olive oil
- 1 onion
- 500g minced meat, (beef & pork mixture)
- 3 Tablespoons apple vinegar
- 1 teaspoon Sambal Oelek (raw chili paste)
- 2 Tablespoons tomato paste
- 2 cm ginger, finely sliced
- 5 tomatoes, finely sliced
- 1 red pepper, sliced
- 2 cans peeled tomatoes (800g)
- 1/2 teaspoon brown sugar
- 1 Tablespoon oregano seasoning
- 4 garlic cloves, pressed
- 3 zucchinis
- salt and pepper to taste
- Use a large saucepan and place it on a medium heat. Add the olive oil and onions and soften the onions slowly, then add the minced meat. Add the apple vinegar, tomato paste, Sambal Oelek and stir until the meat is browned all over.
- Then put the tomatoes, red pepper and ginger into the pan and stir until everything is covered.
- Stir in the cans of tomatoes. Put in the rest of your remaining herbs, oregano and garlic.
- Bring everything to a gentle simmer. Reduce the heat to low- medium and leave it blipping for about 30 minutes – stirring occasionally.
- Twist zucchinis into spaghetti using a spiral cutter. Meanwhile bring salted water to the boil in a large pan, then add the zucchini spaghetti and blanch for approximately 5 minutes until al dente.
- Drain in a colander and rinse of with cold water, so the zucchinis keep their green color.
- Add the zucchini spaghetti on a big plate and place the bolognese sauce on top. Put as much parmesan as you like on top – decorate with some basil.