Zucchini noodles

Evenings in our house are sometimes hectic (especially now with 4 months old baby) as I run around the house rushing to put my young boys to sleep. This pace does not allow me to spend as much time in the kitchen as I would like and then the recipes like this one are extremely handy. This meant to be zucchini noodles with pesto sauce, however only when preparing the ingredients I have noticed that there is no more fresh basil in my windowsill garden.

Thankfully I still had some dill left and therefore decided to use it – it worked the magic and the taste was divine. Really easy recipe that will allow you to enjoy nice and warm dinner when you have only a couple of minutes to prepare it.


  • 1 courgette
  • 1tsp of coconut oil
  • 30g of olive oil
  • 10g of lemon juice
  • 30g of fresh dill
  • 1 garlic clove
  • salt and pepper
  • 7 cherry tomatoes


  1. Spiralize the courgette.
  2. Melt the coconut oil in a pan and add spiralized courgette.
  3. Cover the pan and leave the courgette on a medium heat for 3 to 5 minutes (stir from time to time).
  4. Blend olive oil, lemon juice, dill, garlic, salt and pepper together.
  5. Add cherry tomatoes to spiralized courgette. Stir gently.
  6. Add the sauce to the pan.
  7. Stir for another minute and serve.