Easy Steps

Shred the zucchini, skin in a vegetable spiralizer cutter. Cut the zoodles once or twice while spiralizing so that you don’t end up with infinitely long noodles. If you don’t have a spiralizer, try julienning the zucchini by hand or just make the zucchini into 2mm thick, flat slices on a mandolin (vegetable slicer).

Steam the zoodles for 2 mins in a colander over a pan of water, retaining the crunch and bright green colour. If your sauce is too thick, heavy and rich, then you can thin it out appropriately with a little water.

Mix with dressing in a pan over heat and serve.

Store in the fridge in a container for upto a week.

Use with zoodles, in salads or as a sauce with chicken. This dish works as a nice complement to my aubergine parmigiana or with some grilled chicken.