Caprese Mushroom Zoodles Recipe

As astonishing as new mushrooms blooming into life have been the generous kindness of the South African public to breast cancer survivors in 2020!

Together a record amount for breast cancer survivors was raised!

Despite a pandemic, lockdowns and financial hardships in the year of Covid-19, South Africans have very generously contributed a record R692 784 for Reach for Recovery’s Ditto Project – the highest amount raised since the project’s inception in 2010.

The money comes from the Power of Pink campaign, which is the sale of fresh mushrooms in pink punnets at Pick n Pay stores every October.

R1 from each punnet goes to Reach for Recovery, which provides silicone breast prostheses to breast cancer survivors who cannot afford breast reconstruction after a mastectomy.

Knowing that purchasing a punnet of mushrooms can make such a big difference, we felt like sharing some of our favourite recipes making these small but versatile vegetables.

• Mushroom Grain Bowls with Green Goddess dressing
• Umami Mushroom Rigatoni
• Caprese Mushroom Zoodles

Caprese Mushroom Zoodles

Serves 4

Ingredients:

• 4-6 large zucchini / marrows (if you cannot find large zucchini / marrows use extra baby marrows)
• 2 Tbsp olive oil
• 1 Tbsp butter
• 4 cloves garlic, finely minced
• 500g mixed portabellini & baby portabellini mushrooms

Tomato sauce:

• 1 x 400g tin whole peeled tomatoes
• 1 small red onion, peeled and halved
• 1 tsp chilli flakes
• 2 Tbsp butter

• 250g smooth ricotta cheese
• ¼ cup parmesan cheese, grated
• Handful fresh basil leaves
• Salt and pepper, to taste

Method:

For the tomato sauce:

• Crush tinned tomatoes with your hands into a medium saucepan.
• Add the butter, onion halves, chilli flakes and a pinch of salt.
• Place over medium heat and bring to a gentle simmer. Cook, uncovered, for about 30 minutes.
• Stir occasionally. When the sauce is thick and the flavour has developed, discard the onion and switch off the heat.

Further:

1. Using a vegetable peeler, shave zucchini into long, even ribbons.
2. Toss with a pinch of salt in a colander. Let stand until ready to use.
3. Heat oil and butter in a large frying pan over medium-high heat.
4. Add garlic and cook until fragrant. Add mushrooms and cook, tossing them often until just tender and golden brown. Season.

To assemble:

1. Preheat oven grill.
2. In a shallow baking dish spread out the zucchini ribbons.
3. Dollop spoonfuls of tomato sauce over the zoodles.
4. Top with mushrooms and spoonfuls of ricotta. Season well.
5. Top with freshly grated Parmesan and place until the grill for 2-3 minutes.
6. Serve into bowls and scatter with fresh basil leaves.