I made this up for dinner the other night & it was fast and tasty.
Himself was pretty happy with it too!
To make zucchini spaghetti and noodles, it’s easier if you have a SPIROOLI contraption, I bought mine HERE, but I’m pretty sure Julie sells them too in Earth To Table, Bondi Junction, if you’re local and wanted one today!
For this meal, I was making it up as I went along, so the measurements are approximate – don’t be afraid to try more or less of something, I don’t think you can muck it up really! And you can always stick to olive or coconut oil if you didn’t like butter in it … whatevs babes!
So for a serving for two I used:
INGREDIENTS:
2 -3 zucchinis approx. (Organic or skins well washed)
300g baby spinach
3 garlic cloves
A handful of chives chopped
70g butter & a few glugs of olive oil
1 large fillet of flathead (or whatever fish you like)
16 shelled, deveined prawns (tails on)
Salt, Pepper & a swish of apple cider vinegar
1/2 a large lemon (or 1 small one) sliced in quarters
A handful of toasted pinenuts nuts.
METHOD:
Put your pinenuts on a dry pan over a medium heat, and toss at intervals until browned and crunchy. MIND THEY DONT BURN!
Get your spirooli out and make your zucchini spaghetti.
Chop up the fish fillet roughly to same size as the prawns & sprinkle with sea salt & black pepper.
Heat half the butter and a glug of olive oil in a large fry pan (or a wok would work too).
Crush a couple of garlic cloves into the fat. Inhale the aroma, and tell yourself how amazing you are!
Throw in your prawns & fish, chives, another garlic clove crushed, and take care not to overcook, approx 2 mins each side for seafood would be plenty.
Squeeze one quarter of the lemon over the seafood for a juicy sizzle.
Add the spinach, and then the gradually the zucchini spaghetti, using a tongs, so you can mix it well through the sauce, trying to coat all of the spaghetti in the garlic butter, adding more butter and oil gradually when needed. The zucchini spaghetti is just warmed but no need to cook it through.
Squeeze another lemon quarter over the top, tong through one more time and toss your toasted pinenuts over the top to serve.
Enjoy! 
This Post Has 2 Comments
This looks yum! I am particularly impressed with your using butter. I tend to steer clear of recipes that delete all the good stuff in life!
I am going to try this but will have to come up with an alternative to the use of the spirooli as I dont have one, but it looks like something I could get some use of.
Hi Nicole!
I definitely use butter! A little bit of everything is key for me!! You could try using a vegetable peeler, or just very thinly slice the zuchs – that will work too! Tastes still = YUM!!
Lise 🙂