Zucchini spirals or “false spaghetti” are interesting to make the most of the nutrients of the vegetable. Whether they are cooked or browned in the pan, they are also delicious if kept raw seasoned with a light vinaigrette. The result is a light and slightly crunchy dish, as well as refreshing, it has a sweet touch thanks to the agave syrup that makes it exquisite.
Perhaps the most complicated part of this dish is cutting the zucchini into very thin strips, so that they resemble classic spaghetti. For this, there are different tools and accessories such as the vegetable spaghetti maker known as a “spiralizer”. Some are more sophisticated and others simple, to fulfill the same purpose. Of course, the same result can be achieved using a simple knife, mandolin, or toothed peeler.
For the zucchini spaghetti, wash and dry the units well. Make the spirals using a spiralizer, mandoline, hand slicer, or toothed peeler. Once ready, reserve in a deep bowl.
For the assembly of the vinaigretteIn a small bowl, pour the tablespoons of mustard, together with the lemon juice and zest, the agave syrup, the salt, the pepper and half the oil. beat with a fork and add the remaining oil slowly until emulsified.
With the zucchini spirals ready, pour the vinaigrette over the top when serving and enjoy.
Vegetable Cutter – Vegetable Grater 4 in 1 Vegetable Cutter, Zucchini Pasta, Manual Spiral Cutter, suitable for Carrots, Cucumbers, etc.
With what to accompany zucchini spaghetti with sweet mustard and lemon vinaigrette
This plate of zucchini spaghetti with sweet vinaigrette mustard and lemon is perfect for a dinner or lunch along with a serving of legumes, tofu or tempeh for an exquisite vegetable buddah bowl. We can enrich it with nuts, guacamole, sourdough bread or crunchy crackers for a colorful and varied dish.
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