Recipe of the week: Roast pumpkin zucchini spaghetti
To make spaghetti strips from the humble ol’ zucchini you will need a veggie spiralling tool. If you don’t already have one, go out and buy one. They aren’t expensive and will simply spruce up any salad dish. You should be able to find them at your local kitchen shop or in the kitchen section of a department store. If I can’t convince you to buy one of these genius tools, you can use a potato peeler and just peel thin strips of the zucchini instead.
What you’ll need:
3 small zucchinis
3 small tomatoes (de-seeded and diced)
1 red onion (diced)
¼ pumpkin (cubed)
1 red capsicum (sliced)
2 cloves garlic (crushed)
What to do: Roast pumpkin and capsicum. Create zucchini spaghetti using a veggie spiralling tool. Combine zucchini, tomato, red onion, oregano and garlic in a mixing bowl. Add pumpkin and capsicum. Squeeze juice of the lime over the ingredients and combine well. Drizzle a little olive oil over the dish and combine.
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