I’m still working through the beautiful courgette/zucchini in my veg box when Smitten Kitchen’s “Zucchini butter spaghetti” popped up on my Instagram feed and I thought I’d give it a go. This recipe fits firmly in the great comfort food category. It isn’t the meal that will blow your socks off, but it is a *really* solid bowl of warm carbs that pretty much no one will complain about. I didn’t feel like a lot of cheese, so it substituted a bit of lemon juice and some sourdough croutons which are basically my vegan garlic bread (heat up some olive oil in a pan, add some garlic, Italian spices, nutritional yeast, and toss around some cubes of stale bread until toasty and nice). Here is the recipe in case you want to try:

zucchini butter spaghetti