Zoodles with Blue Cheese

A low carb version of spaghetti, but extremely tasty.
Use a spiralizer and keep the skin on the courgette, it gives the "spaghetti" a lot more texture.

We had a huge music festival here in the city and many different food stalls selling all kinds of stuff to eat and to drink. One of them just sold French cheeses and salami. I thought they were crazy, because the outside temperature was near 30 C. All the cheeses were not refrigerated- but they tasted amazing. I´ve tried all of them and decided to buy a cheese from the Isle south of the French coast - Corsica. It was a creamy rich and very strong blue cheese. I asked the guy if it wont go off, when I carry the cheese around with me for a couple of hours in the heat. Now way, the cheese would like it. I only should not go in a swimming pool with it.
When I eat some of it, I get it out of the fridge at least 2 hours to let it get to room temperature. Sadly it is eaten now. € 49,90 per Kilo.

recipe for 1:
30 cm courgette/zucchini
3 spring onions
fresh herbs like chives or parsley
1 tsp butter
1 tbsp olive oil
2 tbsp Noilly Prat
50 g blue cheese
salt and pepper

Wash the courgette and top and tail it, cut it in half and use a spiralizer and make thin spaghetti.
Chop the spring onions and give them a head start in a wide pan.

Add the zoodles and season with salt and pepper.
Cook for 6 minutes on medium heat, add the Vermouth and when the zoodles are softer, add the cheese in cubes.
Serve with fresh herbes immediately.