Zucchini Spaghetti With Figs And Confetti

Zucchini Spaghetti With Figs And Confetti

I got really excited about this picture. The fig is actually glistening. Glisten glisten. The zucchini is glistening too because the zucchini would like to be the fig. But zucchinis can’t be figs and I can’t be Beyonce.

This is something called Zucchini spaghetti and yes, it is spaghetti made out of zucchini.

To make Zucchini Spaghetti you need a tool. I think its a tool that’s worth getting because you’ll probably want to make this all the time. Its called a Julienne Peeler and it strips your Zucchini right up into spaghetti strings. You can get them for the same price you can get a coffee to go so you don’t have to take out a loan.

Toss your ‘spaghetti’ up with some oil and sea salt and you’ve got yourself some pasta! Afterwards you can pour your usual pasta sauce over the top (cheese sauce? arrabiata?) or do what I did and add some fresh figs, soft goat’s cheese and a sprinkling of pine nuts (prosciutto would work here too).

You will need:

A regular peeler
A julienne peeler (or something called a spiralizer??)
One lovely medium-sized zucchini per person
1 or 2 figs per person
Soft goat’s cheese (or Boursin)
a handful of pinenuts
a bunch of basil
sea salt
a slug of olive oil


1. Chop off the tops and bottoms of each zucchini. Peel the dark green skin away, away.

2. Use the julienne peeler to strip the zucchini into spaghetti pieces.

3. Put your spaghetti into a bowl and toss it together with some olive oil and sea salt (you could also add a squeeze of lemon if you’re feeling summery). Chop up some basil and throw that in too.

4. Cut the figs into thin slices, scissor some more basil and crumble the goat’s cheese. You can toast the pinenuts if you like or just leave them be.

5. Add all the ingredients to your pasta and serve (and say yes to white wine if that’s an option)

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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