Zucchini Spaghetti

Zucchini Spaghetti

Did you know that it's possible to prepare a fit noodle recipe using just zucchini, tomatoes and some spices? This is a great alternative for those who want to reduce carbohydrate consumption and at the same time innovate in the kitchen. Zucchini spaghetti is very nutritious, light and works as a great dinner option.



- 4 zucchinis

- 3 chopped garlic cloves

- Olive oil to sauté

- 1 tray of Taeq cherry tomatoes (250 g)

- Basil chopped to taste

- Salt and ground black pepper to taste

- Grated mozzarella to taste

First, you should wash the zucchini well, then use a spiral vegetable cutter to slice them into spaghetti shape. If you don't have this utensil, just use a knife to cut the thickness of pasta you prefer. Then transfer the sliced ​​zucchini to a pan of boiling water with a little salt and wait 2 minutes. Drain, transfer them to a bowl of ice water (to stop cooking), then leave them in the colander.

In a skillet, place a drizzle of oil, the minced garlic and sauté until golden. Add the halved cherry tomatoes, the chopped basil leaves and mix for a few more minutes. Then, add the zucchini spaghetti, add the pepper and a little more salt, if necessary. Finally, throw the grated mozzarella over the top and cover the pan so that it melts. Ready!