It’s been quite a while since I first made zucchini noodles, but over the weekend I got this recipe in my head that simply called for it. I was craving a light meal without any pasta or potatoes, something with lots of flavours that I could make without having to think too much or focus too hard and this courgetti (adorable name!) recipe was the perfect fit.
Some courgettes, mushrooms, spring onions, cashew nuts and chicken is all you need to make this beautiful and tasty recipe. I was supposed to make this on Saturday but ended up binge watching movies all day, so when I woke up on Sunday I knew I had to make it before the weekend was gone again but I still didn’t feel like cooking for a very long time, I know, strange for a food blogger who loves to cook but sometimes you just really don’t feel like it. Luckily, this meal only took me around 20 minutes to make it so it’s perfect if you’re in a hurry or don’t feel like spending a lot of time in the kitchen.
Now I must say, as much as I love pasta, and boy do I love it! Sometimes it just feels so good to have a meal without it, it’s so much lighter and if you replace it by veggies, it’s simply a lot healthier at the same time too. I did manage to sneak it a little treat too: buttery Irish chestnut mushrooms. Now I have never made mushrooms like that before but I always knew butter and mushrooms go hand it hand and although most people like to add garlic to that as well, I didn’t want that overpowering flavour in this meal so I opted for some parsley instead.
I was thinking about making this a total veggie recipe for a while but I know that for me, as a non-veggie, it would have simply not have been enough if I hadn’t added the chicken and cashew nuts as well as I was already lacking the heavy pasta. However, if you are a vegetarian and know a good way to make this a great and filling meal, let me know in the comments below!
Serves: 2-3 people
- 150g chestnut mushrooms
- 4 teaspoons of chopped parsley (frozen is fine)
- 40g butter
- 4 tablespoons of olive oil
- 500g courgette/zucchini
- 8 spring onions
- 3 tablespoons of sesame seeds
- 300g chicken
- 60g cashew nuts
Let’s start with the mushrooms. As we are going to leave the skin on, make sure to wash them thoroughly so no dirt is left on them, if you have a mushrooms brush to wash them: go for it! Put them in an oven dish and add the butter, olive oil and parsley. Pop them in the oven for about 15-20 minutes at 200° and shake it half way through, so the mushrooms are covered in the melted butter. Note: the mushrooms will shrink like you’ve never seen anything shrink before so you can go for a smaller dish and add multiple layers if you prefer.
While the rest is in the oven, we can continue with the next parts of this recipe: the courgetti and the chicken. For the courgettes you will need a special peeler/julienne slicer or spiraliser that slices your courgette in thin strips. I bought mine on Ebay, for less than a euro and it’s a great gadget to have! Do’t have one at the moment? You can simply chop them up in small pieces and cook them like that. Again, make sure to wash the courgette really well and then slice it up in thin strips.
For the chicken all you have to do is cut it up in bite-size chunks, heat up olive oil in a pan and add them along with chicken spices or satay spices if you have them. Once the chicken is no longer pink on any side, add the cashew nuts as well and continue to cook for a few more minutes.
While the chicken is frying you can chop up the spring onion and heat up some olive oil in a skillet. Add the spring onion and wait until the white parts become glazed and then add the courgette along with the sesame seeds. Now the courgetti only has to cook for a couple of minutes, no more than 7.
When everything is ready, simply serve it all and drizzle some of the butter/olive oil sauce from the mushrooms on top. You can also sprinkle some extra sesame seeds on top if you like.