Zucchini/courgettes ‘spaghetti’ is a really good substitute for pasta and because it doesn’t taste of much it is the perfect foil for many different sauces. I make my own with a spiralizer but I notice that it is now available to buy in supermarkets. It is very quick to cook – literally a few minutes – and you actually want it to be just ‘al dente’. The veal sauce is livened up with sliced baby bella mushrooms and fresh herbs – sage and rosemary.
1 tbsp. oil, seasoned with salt and freshly ground black pepper
1 large onion – finely chopped
1 pound ground veal/pork
8 oz. baby bella mushrooms – sliced
1 cup chicken broth
1/2 tbsp. fresh sage – finely chopped
1/2 tbsp. fresh rosemary – finely chopped
Heat the seasoned oil in a cast iron casserole dish and when sizzling add the onion and let it brown slightly.
Next add the ground veal and sear it before adding the mushrooms, chicken broth and herbs.
Simmer for around 15 minutes then pour sauce over the zucchini spaghetti.
1 pound of zucchini – spiralized
Salt and freshly ground black pepper
Cook zucchini in boiling water for around 3 minutes until they are cooked but still a little on the firm side.
Drain, then pat dry with a clean T-towel.
Place in a serving dish, season with salt and freshly ground black pepper and mix well.
Pour the veal ragu over the top
Loads of veg. in this. Not a true ratatouille (to my mind just as good but different). And the addition of potatoes, so a one pot meal. Good for vegetarians and vegans, but also a side dish.
1 tbsp. extra virgin olive oil
1/2 a large onion – chopped
2 large garlic cloves – finely chopped (or I grate mine)
1 cup veg. stock/broth
2 zucchini/courgettes – sliced and quartered
1/2 dry pint of cherry tomatoes – halved
4 oz. French green beans – topped and tailed, cut into halves or thirds
8 oz. roasted red peppers – cut into small pieces (bought mine in a jar)
8 oz. baby potatoes – cut into quarters
Heat oil seasoned with salt and freshly ground black pepper in large skillet/frying pan.
When sizzling add onion and garlic and cook until onion is softened and going brown.,
Add broth/stock, zucchini/courgettes/cherry tomatoes, French beans and red peppers.
Bring to boil and simmer for about 10 minutes.
Cook new potatoes separately in a pan of boiling water for about 10 minutes.
Add to veggies and serve (fairly good cold too).
Jo’s Ratatouille (serves 2 good sized portions)
I was aiming to feed 4 but veggies shrank! Skipped back from the Farmer’s Market as was so excited about using baby eggplant/aubergine (really quite small and thin – about a couple of inches) and they look so pretty too – a light purple striped with cream. Baby tomatoes, a zucchini/courgette (baby zucchini/courgettes would be really nice but couldn’t see any), really fresh garlic and, secret ingredient, red pepper flakes were all combined with the eggplant in a saute pan/frying pan. Key is to saute veg until nice and browned. Will be in France in July and hoping to make this for dinner as a side dish as we are sharing the cooking in the evenings (bit like taking coals to Newcastle, but still!). Can be eaten hot or cold (packed lunch, maybe?)
2 tbsp. extra virgin olive oil – seasoned with salt and freshly ground black pepper
Take 6 baby eggplant, cut of top, then cut in half
Take 1 good size zucchini and slice (I cut 1/2″ slices and then halved them)
Take 8 baby tomatoes and halve them
Coarsely chop 2 large cloves of garlic
Pinch (or more depending on your taste preferences) red pepper flakes
Heat oil until sizzling.
Add everything and cook without turning heat down until veg are nicely browned on both sides.