Zucchini spaghetti

An unusual side dish of vegetables in the form of spaghetti! Spaghetti from zucchini is perhaps the most unusual serving of this healthy vegetable. To give the zucchini the desired shape, you can use a vegetable peeler, with its help it is easy to cut the vegetable into thin strips. This dish is perfect as a side dish to boiled or stewed chicken.

Ellisha

The author of the recipe

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Composition / ingredients

Servings:

Zucchini

600

Tomatoes

100

Garlic

Vegetable oil

Salt

to taste

Translation table of volumetric measures

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

Cooking method

Cooking time: 1 h

1. Wash the zucchini, dry it, cut it into thin long strips with a vegetable peeler, or grate it on a vegetable grater in Korean.

2. I wash the tomato under running water, then put it in a container with boiling water, keep it for 1-2 minutes, after which we transfer it to a container with ice water. After the manipulations, the skin will easily separate, the tomato pulp is cut into small cubes.

3. Peel the garlic, chop it, fry it in vegetable oil for 1-2 minutes, add the tomato, continue to fry on low heat until it is ready.

4. Then put the zucchini in the pan, salt, season with pepper and cook for no more than 3 minutes. You can't mix the ingredients in any way! Since the squash is cut very thinly and when mixed, it will simply fall apart and turn into porridge. To prevent this from happening and the dish does not burn, you need to shake the pan periodically.

Serve the dish on the table and try it! Very tasty!