Zucchini Spaghetti
by Tavolino
A light, vegetarian low-carb meal where zucchini is cut into fine strips and refined with a creamy tomato sauce.
Ingredients
- Zucchini 1 piece
- Olive oil 1 tbsp
- Tomatoes 2 pieces
- Sparkling water 2 tbsp
- Tomato paste 3 tbsp
- Cream cheese 1 tsp
- Salt 1 pinch
- Pepper 1 pinch
- Herbs 1 tsp
- Spices 1 tsp
Preparation
- 1
Wash and peel the zucchini.
- 2
Cut the zucchini into thin strips using a vegetable peeler to resemble spaghetti.
- 3
Wash the tomatoes and cut them into small cubes.
- 4
Heat 1 tbsp of olive oil in a pan.
- 5
Add the zucchini strips to the pan and sauté briefly.
- 6
Add the diced tomatoes to the zucchini in the pan.
- 7
Add 2 tbsp of sparkling water to help soften the zucchini while cooking.
- 8
Stir in 3 tbsp of tomato paste.
- 9
Add 1 tsp of cream cheese and stir well until a creamy sauce forms.
- 10
Season to taste with salt, pepper, herbs, and other spices of your choice.
- 11
Let everything simmer briefly until the desired consistency is reached.