Courgette 'Spaghetti'

Gary Rhodes serves thin strips of courgette with a creamy beenleigh blue cheese sauce
By Gary Rhodes
Courgette 'Spaghetti'
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 450 g courgettes, cut into strips with a vegetable peeler
  • 1 tbsp olive oil
  • 4 shallots, thinly sliced
  • 100 g rocket
  • 100 g crème fraîche
  • 200 g beenleigh blue cheese


1. Blanch the courgettes in a pan of boiling salted water for 30 seconds, drain and transfer to a bowl of ice cold water to cool. Drain again and set aside.

2. Heat the olive oil in a large frying pan. Add the shallots and fry until softened, but not coloured.

3. Add the blanched courgettes and the rocket to the pan and keep warm.

4. Meanwhile, in a separate pan, warm the crème fraîche and cheese together over a medium heat to make a rich sauce.

5. Pour the sauce over the vegetables, season to taste and serve.

Made with produce from The Cheese Shed - finalists of the Local Food Hero Awards 2007.

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