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🍝 Zucchini Spaghetti

235 kcal · 25 min · 4 servings

Ingredients

• 1 Zucchini
• some olive oil
• 2 tomato(es)
• 2 tbsp mineral water
• 3 tbsp tomato paste
• 1 tsp, heaped cream cheese
• salt and pepper
• herbs
• spice(s) (to choice)

Instructions

1. 1. Peel the zucchini completely to remove the tough skin.
2. 2. Use a thin vegetable peeler to shave long, thin strips from the zucchini.
3. 3. Set the zucchini strips aside until they resemble spaghetti or ribbon pasta.
4. 4. Heat some olive oil in a pan.
5. 5. Sauté the zucchini strips in the hot oil.
6. 6. Chop the tomatoes into small cubes.
7. 7. Add the tomato cubes to the zucchini in the pan.
8. 8. Pour mineral water into the pan.
9. 9. Let the zucchini soften in the water so it wraps easily around a fork.
10. 10. Stir tomato paste into the pan.
11. 11. Add cream cheese (we recommend 2 teaspoons).
12. 12. Season the mixture with salt.
13. 13. Season the mixture with pepper.
14. 14. Add your favorite herbs.
15. 15. You can also use paprika powder or gyro seasoning for extra flavor.
16. 16. Let the sauce simmer gently for a short while.

Nutrition per serving

• kcal: 235
• Protein: 9 g · Fett/Fat: 14 g · Carbs: 17 g