With carbs creeping up in our family meals, I've turned back to courgetti—zucchini noodles my kids call 'zucchini spaghetti.' It's a hit for everyone, and this version mimics real spaghetti so well that even the pickiest eaters dig in.
Typically, I spiralize zucchini with garlic, roasted tomatoes, and pine nuts—a combo I love but the kids tolerate less. That's why I created this spaghetti-style courgetti: it looks and tastes just like the real thing, making healthy eating effortless.
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As a busy home cook, I've perfected this recipe—it's as simple as regular spaghetti, just swap pasta for zucchini.
For this red sauce version, 2 zucchini serve 4 generously. I use my Lurch spiralizer for perfect noodles—hand-grating works too, but the tool makes it quick and fun.
Chop bell peppers, onion, mushrooms into bite-sized pieces, halve cherry tomatoes, and mince garlic. Sauté garlic and veggies in a large wok until softened. Add vegetarian mince and cook through.
Stir in spaghetti sauce (or pureed fresh tomatoes) and heat gently. Chop fresh basil and add it in, then season with vegetarian garden herbs broth powder.
Trust me—the kids won't notice the swap. The courgetti has more satisfying bite but packs way more nutrition.
Read also: other tasty simple dinner recipes can be found here
