Courgetti with spinach and blue cheese

Recipe by Snoop

  • Time needed: 15 minutes including preparation, less if you buy or spiralise courgetti
  • Calories per serving: 250
  • Servings: 1 as a main course, two as a side dish
  • Difficulty: 2
  • Rating: 4.67 based on 3 reviews

Who thought dieting could be so tasty! Good for a main course for one or a side dish for two (calories given for single serving, so divide between you). If you’ve got plenty of carbs and calories left for the day, up the amount of courgetti and cheese. Total for this recipe: 11 carbs, 250 calories.


• 20 g butter divided into 2 knobs, 10 g each
• 100 g spinach, chopped (could use frozen)
• 1 clove of garlic, minced or chopped
• 150 g courgettes as courgetti or long, thinly cut batons
• 15 g blue cheese
• Black pepper for serving


Melt one of the knobs of butter in a small frying pan or other pan for which you have a lid or can cover with a plate.
When the butter is just starting to foam, very briefly sizzle the garlic in the butter but don't let it brown.

Add the spinach to the garlicky butter and cover the pan and cook till the spinach is done to your liking. Stir occasionally to stop it burning or sticking. You shouldn't need to add any water, just the water clinging to it. If you do decide to add water, add no more than a tablespoon and lower the heat.
If using frozen spinach, just drop into the pan and heat through - you'll probably have to stir more frequently as it's more likely to stick than fresh.
Remove from pan and set aside (on the hot plate covering the pan maybe!).

Melt the rest of the butter in the pan, add the courgetti or batons and cover and sweat till done to your liking. Lower the heat if necessary and add a tablespoon or two of water to help the courgette poach if required.

When the courgette is cooked, return the spinach and any juices to the pan. Crumble the blue cheese into the pan and stir through till the dish is hot and a cheesy sauce has formed.

Serve with freshly ground black pepper.

3 reviews for “Courgetti with spinach and blue cheese”

  • review by:

    this was very good. Instead of the water, I added 2 TS of stock which, combined with the melted cheese, made a nice little sauce

  • review by:

    Gorgeous and super quick. I cheated, measured everything straight into a saucepan with a lid and cooked everything from cold apart from the blue cheese and pepperwith a lid on for about 5mins- then stirred it all well – put into a pasta dish and crumbled the cheese over and grated the black pepper. Then stirred it all together.
    Tasted like heaven, and the cheesy water that sat in the empty bowl was like lovely stilton soup!
    Definately make this one a favourite!!

  • review by:

    Very, very nice indeed! I made this recipe as only my second meal on the diet plan and it’s left me craving more. I’m a big fan of spinach but courgettes are hit and miss with me usually, but with this recipe the flavours combined beautifully. Thank you for sharing your recipe.

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