• 3 large zucchinis
  • 1 large clove garlic, finely chopped
  • 1 cup sliced mushrooms - button, chestnut, swiss
  • 2 tbls low-fat pesto (Basil or Sun-Dried Tomato)
  • 2 cups baby spinach
  • 1/2 cup grated low-fat cheddar cheese
  • olive oil


  • STEP 1
    Using a vegetable peel, cut the zucchinis into fine strips. You can halve these strips lengthways if you prefer thinner 'pasta'.
  • STEP 2
    Heat the oil in a wok or fry pan, then cook garlic until fragrant.
  • STEP 3
    Add the mushrooms, then on a medium heat, cook for 2-3 minutes, or until the mushrooms are starting to soften and colour.
  • STEP 4
    Add the zucchini strips, and toss to combine. Cook for another minute.
  • STEP 5
    Add the pesto, stirring to ensure the zucchini and mushrooms are evenly covered. You can thin the mixture with a little water if you prefer.
  • STEP 6
    When the vegetables are heated through, add the spinach, folding them into the other vegetables until they start to wilt.
  • STEP 7
    Add the cheese and stir it through until melted.
  • STEP 8
    Season with pepper and serve.

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