Zucchini noodles with chilli prawns and parmesan 11



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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



  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?

Starts at 60 Writers

The Starts at 60 writers team seek out interesting topics and write them especially for you.

  1. I have to say I always imagine the disappointment of someone expecting a bowl of pasta and getting zucchini!

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