Healthy Courgette Spaghetti Recipe

Treat the family to a healthy courgette dish which actually looks and tastes like real pasta, minus the added calories.

RELATED: Ricotta-Stuffed Zucchini Flowers

While this meal is made easy using a spiraliser to finely carve the courgettes, you can just slice them manually with a knife, add some tomato sauce and basil leaves to finish – yum!

Serves: 2


3 courgettes (zucchini)

1 tin canned tomatoes

1/2 clove of garlic

3-5 basil leaves

1 tablespoon vegetable stock

1 tablespoon extra virgin olive oil


  1. Wash, dry and chop off the ends of each courgette.
  2. Attach the courgette into the centre of your spiralser, then turn the handle. Make sure to place a bowl at the end to catch the spiralised courgette.
  3. Add one tablespoon of extra virgin olive oil over a hot pan, crush the garlic, empty out the can of tomatoes, and finally finish off with one tablespoon of vegetable stock. Stir well.
  4. Steam the courgettes for a few minutes until soft, drain them, then combine them with the tomato sauce. Mix well, and then transfer onto a bowl.
  5. Serve with a few basil leaves arranged over the top.

Image via Splodz Blogz

Baked Parmesan Zucchini Chips Recipe

Swap the potato chips for a healthy zucchini instead. Why? Not only are they half the calories, but they taste the same, if not better!

There’s no time than now to take advantage of zucchini season and test out this dish with family and friends.

RELATED: Zucchini Fig Smoothie


3 large zucchinis

1 tablespoon olive oil

1/2 crumb wholemeal bread crumbs

1/2 Parmesan cheese

Pinch of freshly ground pepper

Pinch of salt


  1. Preheat the oven to 200ºC (392ºF), and line a tray with baking paper.
  2. Slice each zucchini into thin rounds, and season with the pepper, salt, and even some freshly chopped garlic. Brush on some olive oil over the top before cooking in the oven.
  3. Combine the bread crumbs and Parmesan cheese together in a small bowl, then sprinkle over the zucchini.
  4. Bake for 20-25 minutes or until they are golden brown.

Image via The Kitchn

Ricotta-Stuffed Zucchini Flowers

Indulge in this classic Mediterranean dish featuring fresh ricotta in a bed of delicious zucchini flowers. If you’re serving this dish as an appetiser, make sure to keep the red wine flowing, especially something full of flavour like a peppery Merlot.

RELATED: Raw Zucchini Salad Recipe


12 zucchini blossoms

1 cup ricotta cheese

1 large egg

1/3 cup freshly grated Parmigiano-Reggiano

1 clove of garlic (minced)

4 fresh sweet basil leaves

3/4 tsp of sea salt

2/3 cup and 1/8 cup of all-purpose flour

1 cup of soda water

1.5 cups of vegetable or canola oil


  1. Combine the ricotta, freshly grated Parmigiano-Reggiano cheese, chopped basil, egg, and sea salt into a medium-sized bowl.
  2. Once the cheese is smooth, place it into a piping bag or even a freezer bag.
  3. Slice the stems off the flowers, and gently use water and a paper towel to clean them if necessary.
  4. Slice each of the zucchini’s into strips, but make sure to keep the head attached! In another bowl, combine the soda water and flour – whisk together until the mixture has developed some froth. Set aside.
  5. Carefully open the petals of each zucchini, and remove the centre with a pair of scissors. Using the piping bag (or freezer bag), empty 2 tablespoons of the filling into each flower. Twist each of the petals to close the flower.
  6. Dip each flower into the batter, then either roast in the oven, or fry over medium heat in a lightly oiled pan. Remove when the flowers begin to turn golden brown.

Recipe and Image via All Things Nice, Williams Sonoma

Beef And Zucchini Salad With Mint Oil

This 30-minute meal is brilliant for summer when you want something fast and low-fat that’s also full of flavour. The bright mint oil makes the beef pop.

Ingredients – serves 4

600g oyster blade steak

3 medium zucchinis, sliced into ribbons using a vegetable peeler

2 bunches of asparagus, woody ends discarded, cut into 3 cm pieces

16 cherry tomatoes, quartered

2 tbsp olive oil, plus extra for brushing

1 tbsp lemon juice,

1 small red chilli, seeded and thinly sliced (optional)

8 mint leaves, shredded, plus extra to garnish


1. Steam the zucchini slices and asparagus in two batches, for about 5 minutes, until just tender.

2. Whisk together the olive oil, lemon juice, chilli and mint and pour over the vegetables while warm. Toss gently to coat and set aside.

3. Preheat a chargrill pan over high heat. Brush the steaks with oil and cook for 6 minutes on one side, turn over and cook for a further 5 minutes or until cooked to your liking. Cover with foil and rest for 5 minutes.

4. To serve, scatter the cherry tomatoes over the salad. Thinly slice the steak and arrange on top.

Tips: Softened rice vermicelli noodles can also be added to this salad, toss them in with the zucchini.

Sliced mini lamb roasts are also delicious served with this salad.

What’s your favourite beef recipe?

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