Zucchini "Spaghetti"
An unusual vegetable side in the form of spaghetti! Zucchini "spaghetti" is probably the most surprising way to serve this healthy vegetable. To get the right shape, use a vegetable peeler — it makes it easy to cut the zucchini into thin ribbons. This dish is a perfect side for boiled or braised chicken.
Ellisha
Recipe author
Zucchini Spaghetti
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 %
1 g
Fats 33 %
3 g
Carbohydrates 56 %
5 g
48 kcal
GI:
100
/
0
/
0
- Wash and dry the zucchini, then cut it into thin, long ribbons with a vegetable peeler, or shred it on a julienne (Korean-carrot) grater.
- Wash the tomato under running water, then drop it into boiling water for 1–2 minutes and transfer it to a bowl of ice water. The skin will slip off easily; dice the flesh into small cubes.
- Peel and mince the garlic, fry it in the oil for 1–2 minutes, add the tomato, and keep frying over low heat until it softens.
- Then add the zucchini to the pan, season with salt and pepper, and cook for no more than 3 minutes. Don't stir it! Because the zucchini is sliced so thin, stirring would break it apart into mush. To keep that from happening — and to keep the dish from scorching — shake the pan now and then instead.
- Plate it up and dig in. So good!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Zucchini - 23 kcal/100g
- Garlic - 143 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
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