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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.


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


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.

1 comment:

Kate Z said...

Hello, I just found your site and love all your recipes! I am often hard-pressed to find good food using native ingredients. Also, could you possibly tell me where you found that lovely white scalloped plate in the photo? I've been looking for that set for months!