Zucchini noodles with chilli prawns and parmesan

Serves 2


  • 50 ml extra-virgin olive oil, plus extra
  • 1 garlic clove, finely crushed
  • 120 ml lemon juice
  • Sea salt and freshly cracked
  • black pepper, to taste
  • 3 zucchinis, about 300 g
  • 260 g green prawns, butterflied
  • 1 bird’s-eye chilli, deseeded and thinly sliced
  • 3 tablespoons baby capers
  • 20 g parsley, roughly chopped
  • 2 large handfuls of rocket, about 100 g
  • Lemon wedges, to serve
  • 40 g Parmesan cheese, grated, to serve



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  1. Whisk together 50 ml oil, the garlic and lemon juice and season with salt and pepper. Set dressing aside.
  2. To make zucchini noodles, using a mandolin or spiral vegetable cutter, slice the zucchini into fine strips and then julienne with a sharp knife. Pour dressing over noodles and toss to combine.
  3. Meanwhile, heat a small frying pan with an extra teaspoon of olive oil and very quickly sauté the prawns so they are just translucent, a couple of minutes. Remove from the heat.
  4. Toss the chilli, capers, parsley and rocket in a bowl. Add the dressed zucchini noodles and prawns and toss again. Serve immediately with fresh lemon wedges and Parmesan.



Taken from Get Commando Fit Cookbook

Available for $23.95 from Booktopia


Have you had zucchini noodles in a dish before? Would you try out this recipe?