Zucchini and Beetroot Noodles with Goat’s Curd, Lemon and Mint

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Zucchini and Beetroot Noodles with Goat’s Curd, Lemon and Mint

Perfect fresh, clean spring/summer fare. A fantastic side dish or standalone main course.

I have to admit I was not convinced of zucchini noodles, or any vegetable noodles when they first became popular but I’m now a convert! Rather than see them as a substitute for pasta I have embraced them as a delicious way to get more veggies into my diet. They work so well in this dish paired with the creaminess of the goats curd.

Serves  4

Cooks in   minutes

Difficulty  Super easy

chèvre, goats cheese, goats curd, recipe, vegetarian


  • 400 grams raw zucchini
  • 300 grams raw beetroot, peeled
  • 100 grams flaked almonds, toasted
  • 2 lemons
  • 1 cup fresh mint (and/or parsley)
  • 3 spring onions finely sliced
  • 2 tablespoons olive oil
  • 1 tub Udder Delights Goat’s Curd 200g
  • Salt and pepper


Step 1
Use a vegetable spiralizer to create noodles with the raw zucchini and beetroot. If you don’t have one use a peeler to create long thin strips of each.
Step 2
Zest and juice one lemon, In a large wide frying pan with high sides heat olive oil and lemon zest. Add vegetable noodles and stir fry for 3 minutes or until noodles begin to soften. Add almonds, herbs, lemon juice and a generous pinch of salt and pepper.
Step 3
At this stage you can also stir through the goat’s curd or wait and serve it on top of each individual bowl of noodles. This dish is best eaten straight out of the pan.
Step 4
Zucchini and beetroot noodles can be served raw and tossed through the same ingredients as above to serve. Asparagus ribbons are a great addition to the dish. The raw noodles store well in the fridge without dressing if you would like to do this step in advance.
Sheree Sullivan moved from the keyboard to the cheese board when she was instrumental in setting up the Udder Delights cheese factory in 1999 after completing her Bachelor of Music, Jazz Piano, at the University of Adelaide's Elder Conservatorium. She has since become the accidental entrepreneur who has built the family cheese empire while juggling businesses and brands, family and kids, and risks with rewards. She values sustainable community - she grows local, makes local, employs local, lives local and gives local; and has a savvy and sassy approach when putting good food in front of the punters.