Spicy Capsicum and Feta Zucchetti (spiralised Zucchini "spaghetti")

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Recipe's preparation

Firslty grate your parmesan cheese, if you haven't already done so. (up to 10 seconds / speed 9). Put it aside.

No need to clean the bowl. Add the garlic and the chilli and chop for 5 seconds / speed 7. Add the onion and chop for 3 seconds / speed 5. Put it aside.

Give the bowl a quick rinse but no need to dry.

Add all the sauce ingredients into the TM bowl (including the grated parmesan cheese) and blend for 5 seconds / speed 6. Scrape down walls of the bowl and repeat for another 5 seconds / speed 6 until smooth.

At this stage you can use half of the sauce if you're only feeding 2 people and refrigerate the rest for up to 4 days (to make it again later in the week)

Cooking it all up

Using a large frypan (or wok) over using medium heat, add the olive oil, onion, garlic and chilli and sautee until cooked. Next add the relevant amount of sauce and mix it through over the heat.

Before it gets too hot, add the raw, spiralised zucchini and stir it (I use tongs to lift and move the zucchetti) gently over the heat until it is JUST heated through. You don't want to overcook it because the zucchini will go soggy, which isn't nearly as nice. 

Enjoy...

ROASTING YOUR OWN CAPSICUMS?





This is so easy to do and I always like to buy my capsicums when they are on special and roast up a whole batch.

Cut the capsicums into quarters and deseed them. Lay them skin-side-up on a lined baking tray and grill them for about 10-15 minutes until the skins blister and turn black.

Place the roasted capsicums on a plate and cover with cling-film (I just use a large flying pan lid) so they can sweat for about 15 minutes, and the burnt skins loosen.

Peel the burnt skins off and voila, you have roasted capsicum, ready to use or freeze for later! Yum! 

What's a spiraliser?





This is the type of spiraliser I use. They're available at House for about $40. Much faster than the small hand twister things.