Zucchini Pasta with Native Spices

Zucchini pasta is a great lunch or side-dish for those on a low-carb way of eating, or just for a way to get more veg into your day! The flavours are fairly simple here, enhancing the subtle zucchini flavour, but can be spiced up to taste.

Ingredients

2 zucchinis
1 tbsp olive oil
1 large or 2 small cloves garlic, crushed
1 tiny pinch chilli flakes, or you could also use Tanami Fire
1/4 tsp freshly ground black pepper
1/4 tsp salt
1/4 tsp Native Thyme
1/4 tsp Ground Wattleseed

Method

Cut the zucchini into thin, long strips. Heat oil in a frying pan over high heat, reduce to medium-high and add garlic. Stir for about 20 seconds and then toss in the zucchini.

Stir fry zucchini until al dente (softened but still with a firmness to bite on) and then add the spices. Combine well and serve! Serves 1 as a meal or 2 as a side.