A fabulous, colourful courgetti recipe with late summer vegetables and a tangy caper vinaigrette. Topped with fresh basil leaves. Healthy, quick, easy to make, vegan and gluten-free. Totally scrumptious!
What's courgetti made from?
Make courgetti with a courgette. Prepare using a spiralizer or julienne peeler to get their noodle shape. They’re also known as zoodles, zucchini noodles and courgette noodles.
Does courgetti need to be cooked?
You can eat courgetti / zoodles without cooking as they're made with courgette, a suitable vegetable for eating raw (it makes excellent raw courgette salads!).
How to store.
This recipe is best if you serve it straight away, or eat the same day. If you're meal prepping, it's best to store the courgette noodles separately from the vegetables. Then, mix the ingredients together and add the dressing just before serving.
The reason for this is that courgettes contain water. So you may find that by storing it all as one item, after a few hours a little pool of water will accumulate at the bottom of the dish. However, you can drain the water off before serving. Definitely leave the dressing until the last minute; otherwise, the courgette can turn soggy.
Tips and substitutions.
I use a large courgette for this recipe which serves 1. Please feel free to change the amount to suit your own personal needs and wants.
If you love the idea of spiralizing your own vegetable noodles, you might also consider making them with vegetables like carrot, butternut squash, sweet potato, cucumber, daikon radish and parsnip.
Cherry tomatoes - swap with regular tomatoes, beefsteak tomatoes or sun-dried tomatoes if you have them on hand. I always add a big handful of cherry tomatoes because I love them so much.
Capers and garlic add fragrance and tang to this dish. You can add a little more or less according to your own taste.
Spring onion - swap with finely sliced sweet onion, shallots, or red onion.
Bell pepper - use any colour. This recipe uses sweet yellow bell pepper as it contrasts nicely with the cherry tomatoes and fresh basil.
Fresh basil - use whatever herb you prefer. Dill will work, as will mint or a little fresh thyme, finely chopped rosemary even. Experiment with flavours and add your own favourite mix.
If you like a sweeter salad dressing, you might add a teaspoon of maple syrup to it before serving.
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- Courgetti with Long Stem Broccoli and a Lemon-Chilli Dressing
Courgetti spaghetti with vegetables.
- Paring knife.
- Chopping board.
- Spiraliser or julienne peeler.
- Fork and spoon.
- 1 large or 2 small courgettes
- 1 yellow pepper cheek
- a big handful of cherry tomatoes
- a handful of olives
- 2 small spring onions
- a handful of fresh basil leaves
- 1 tablespoon extra virgin olive oil.
- ½ tablespoon of red wine vinegar.
- 1 heaped teaspoon capers in vinegar.
- 1 small clove garlic.
To serve (optional).
- vegan parmesan or some nutritional yeast.
- First, turn the courgette into fine noodles using a spiralizer or julienne peeler. Place them into a bowl.
- Using the paring knife, dice the yellow pepper relatively small. Remove the stones from the olives and discard them. Slice the cherry tomatoes and olives in half. Keep the vegetables a similar size if you can. Finely slice the spring onions.
- To make the dressing, finely slice the garlic and turn it into a small bowl. Add the olive oil, red wine vinegar and capers. Give this all a stir to mix the dressing together evenly.
- Add the vegetables and olives into the bowl of courgette noodles. Pour over the dressing and lightly toss it all together with a fork and spoon. Top with fresh basil leaves before serving. Add salt and pepper to taste.
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