Spaghetti is a stir-fry dish quite appealing to many people, TasteVN will share with you 3 recipes to transform the familiar spaghetti dish with the unique ingredient zucchini. Let’s get cooking right away!
1. Zucchini Butter Spaghetti
Preparation
30 minutes
Difficulty
Easy
Ingredients for Zucchini Butter Spaghetti For 4 people
Zucchini 4 pieces Butter 1 piece Cooking oil 2 tablespoons Pine nuts 3 tablespoons Garlic 2 cloves Lemon juice 1 tablespoon Basil A little Common seasoning A little (salt/sugar/seasoning granules/pepper)
How to choose delicious fresh avocados
- If you see the avocado stem core is green, then the avocado is not ripe. If the stem core is brown, then the avocado is overripe. If the core is slightly yellow, it means the avocado is just ripe, very delicious, you should choose these avocados.
- Do not choose avocados with shiny green skin, this indicates that the avocado is not ripe and cannot be used. Avocados that are turning brownish-purple, with rough skin, mean that they have started to ripen.
- Common skin colors of avocados are: water avocados with green skin speckled with yellow, regular avocados with brownish-pink skin, and butter avocados with glossy blackish-brown skin that feels firm in hand.
- When choosing avocados, hold the avocado and gently squeeze around it; if the avocado feels heavy, firm, and soft when squeezed, then it is a good ripe avocado. Shake the avocado lightly, if you hear the seed inside rattling, it is a good avocado.
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Tools needed
How to prepare Zucchini Butter Spaghetti
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Prepare the ingredients
Wash the zucchini, cut off both ends, cut it into pieces, and then slice them into small strands. If you have a specialized knife, you can use it to cut the zucchini.
Season the zucchini with 1/2 teaspoon of salt and 1/2 teaspoon of pepper, then mix well.
Cut the avocado in half, remove the pit, scoop out the flesh and put it in a blender. Add the pine nuts, 1/2 tablespoon of cooking oil, lemon juice, garlic, and basil, then blend until smooth.
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Sauté the zucchini
Pour the remaining cooking oil into the pan to heat, once the oil is hot, add the zucchini to the pan to sauté.
You should sauté over medium heat for about 3 – 5 minutes until the zucchini is slightly tender.
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Completion
When the zucchini has shrunk, add the blended butter sauce from above and continue to mix well.
Stir-fry for another 2 – 3 minutes for the zucchini to absorb the sauce before serving.
Place the spaghetti on a plate, add a little cheese or pepper to your liking, and it’s ready to enjoy.
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Final Product
Zucchini and butter spaghetti with a very simple and quick recipe. The crispy and fragrant zucchini combined with the rich and aromatic butter sauce is enticing. Let’s make this dish!
2. Zucchini Shrimp Lemon Spaghetti
Preparation
35 minutes
Difficulty
Easy
Ingredients for zucchini shrimp spaghetti Serves 4
Fresh shrimp 300 gr Zucchini 3 pieces (about 500gr) White wine 15 ml (or chicken broth) Garlic 4 cloves Olive oil 2 tablespoons Yellow lemon 1 piece Parsley a little Unsalted butter 1 tablespoon Red chili a little Common seasoning a little (salt/pepper)
How to choose fresh, delicious shrimp
- You should choose shrimp with shiny shells, firm bodies, a hard head firmly attached to the shrimp body, legs tightly attached to the body, and the whole shrimp intact.
- It is best to choose live shrimp that move actively.
- You should avoid buying shrimp with spread-out, loose tails, missing tail fins, and those that cannot be neatly stacked together, as they may have been soaked in preservatives.
How to Prepare Zucchini Spaghetti with Lemon Shrimp
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Prepare the Ingredients
Remove the heads of the shrimp, peel them, and then use a small knife to make a shallow cut along the back to remove the shrimp vein. Gently squeeze the body of the shrimp with your hand to expose the vein slightly, then pull it out with your fingers. After that, rinse the shrimp with water and let it drain.
Quick Tip for Removing the Black Vein on the Back of Shrimp
- Count back from the tail of the shrimp to the second groove connecting the two segments of the shell, pierce through this spot with a toothpick, and gently pull the black vein out.
- You don’t need to use a knife to cut the back of the shrimp; you can also use a toothpick to pry out the head part of the shrimp body, where you will find the black vein. Gently pull this black thread out, and the shrimp will be clean.
Wash the zucchini with water, cut off both ends, and then use a machine to slice them into long strands like noodles. If you don’t have a machine, you can use a knife to cut them into strands.
Grate the lemon to get the zest, cut the lemon in half, and squeeze to extract the juice. Crush the garlic, peel it, and mince it finely. Wash the parsley and chop it finely.
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Stir-fried shrimp
Add olive oil to the pan and heat it up. When the oil is hot, add the shrimp and stir-fry until cooked.
Next, add minced garlic, pepper, salt, and white wine to the shrimp. Stir-fry for about 2 minutes, then remove the shrimp from the pan.
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Making zucchini spaghetti
Continue using the pan that you just stir-fried the shrimp in to make the spaghetti so it absorbs the flavors. Add butter to the pan along with lemon juice and heat until the butter melts.
Then add grated lemon zest, bell pepper, 4 tablespoons of water, and chopped parsley, and mix the mixture well.
Finally, add the zucchini to the pan and stir-fry for about 2 – 3 minutes, then add the shrimp back in. Stir-fry for another 2 minutes to finish.
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Final Product
The finished zucchini spaghetti will have an eye-catching color with the green of the zucchini, the red of the shrimp, and an incredibly appealing aroma. Let’s give it a try right away!
3. Zucchini Beef Mushroom Spaghetti
Preparation
35 minutes
Difficulty
Easy
Ingredients for Zucchini Beef Mushroom Spaghetti Serves 4
Zucchini 3 pieces Ground beef 100 gr Olive oil 5 tablespoons Shiitake mushrooms 150 gr (dried or fresh are both fine) Garlic 6 cloves Onion 1/2 bulb Tomato sauce 100 ml (sauce for pasta) Common seasonings a little (salt/seasoning powder/pepper)
How to choose fresh ingredients
How to choose good beef
- You can buy pre-ground beef or buy it whole and grind it at home!
- To choose good beef, you should observe the color of the meat. Fresh beef typically has a bright red color, not dark red, and the fat should be light yellow.
- It’s best to choose small, tender cuts of meat with fine fibers, and they should spring back well when pressed.
- If you observe the meat and see small, white nodules that easily come off, it could be a sign of parasites. You should also avoid pre-cut small pieces of meat, as they often contain parasites.
How to choose good shiitake mushrooms
- Good shiitake mushrooms will be of moderate size, not too big or too small.
- Good mushrooms usually have tightly curled caps and a natural light brown color, not overly dark.
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Tools needed
Blender, fork, bowl,…
How to Prepare Zucchini Spaghetti with Beef and Mushrooms
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Prepare the Ingredients
Peel the garlic, crush it, and then chop it finely. If you don’t have a machine, you can use a knife to mince it.
Soak the shiitake mushrooms in salted water, cut off the stems, rinse them with clean water, and wait for them to dry. Then put them in a blender and chop finely.
Cut off both ends of the zucchini, wash it thoroughly, and use a knife to cut it into strands. You can also use a regular kitchen knife to slice the zucchini on a cutting board.
Peel the onion and dice it into small cubes.
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Sauté the Ingredients
Heat 4 tablespoons of olive oil in a pan, and when the oil is hot, add the onion and garlic to sauté until fragrant. Then add the mushrooms and sauté together until aromatic.
Next, add the beef and tomato sauce, stir until thickened, season with 1 teaspoon of salt and 1 teaspoon of pepper, stir well, and turn off the heat.
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Making Zucchini Spaghetti
Add 1 tablespoon of olive oil to the pan and heat it. Add the shredded zucchini to the pan and stir-fry until they are slightly golden, then transfer to a plate.
Pour the beef mushroom sauce you just made over the zucchini, add a bit of pepper, and it’s ready to enjoy.
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Final Product
The finished dish will have a uniquely aromatic fragrance, tender and fragrant beef, crispy delicious zucchini, combined with a rich sauce. This dish is suitable for breakfast, main meals, and even family parties.
How to choose delicious zucchini
You should choose straight zucchini that feels firm in hand and still has its stem intact. At the same time, the outer skin should not be too green and should be of moderate size. Avoid selecting those that are soft, have scratches, or bruises on the body.
Tips for successfully preparing the dish
- You should not stir-fry zucchini for too long as it will become soft and mushy. Depending on your taste, you can adjust the crispness of the zucchini.
- To keep the dish looking beautiful and delicious, you should consume it all at once or store it for a short time (2 – 3 hours). Minimize reheating in the microwave or stir-frying again, as this will also make the zucchini softer and wetter.
- Since zucchini contains quite a lot of water, you should also avoid freezing the dish to enjoy appealing meals.
It’s really simple to make 3 zucchini spaghetti dishes simply and attractively at home, isn’t it? Let’s make it right away!
*Refer to images and recipes from 3 YouTube channels Downshiftology, Tippy Tales, Recipes by Carina
