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🍝 Zucchini Steak Spaghetti

637 kcal · 30 min · 4 servings

Ingredients

• 200 g Spaghetti
• 4 Filets (à 150 g)
• 600 g Zucchini
• 1 Onion
• 3 Garlic cloves
• 4 tbsp Olive oil
• Salt
• Pepper (from the mill)
• 1.5 tbsp Oregano (dried)
• 40 g Heavy cream

Instructions

1. 1. Boil water in a large pot and add salt. Cook the spaghetti in it for as long as stated on the package until al dente.
2. 2. Rinse the meat under running water. Pat it dry with a kitchen towel. Press the meat piece slightly flat and season it with salt and pepper.
3. 3. Wash the zucchini and slice it into round slices. Peel the onion and cut it into small cubes. Peel the garlic cloves.
4. 4. Heat olive oil in a large pan. Fry the filet steaks over medium heat for about 4 to 5 minutes.
5. 5. Wrap the finished steaks in aluminum foil to keep them warm.
6. 6. Add the onion cubes to the same pan and sauté them briefly.
7. 7. Press the garlic directly into the pan. Add the zucchini slices and oregano.
8. 8. Simmer the vegetables while turning them occasionally for a few minutes until soft.
9. 9. Stir the sour cream into the vegetables. Add the drained spaghetti and mix everything well.
10. 10. Serve the zucchini spaghetti on plates and place the filet steaks on top.

Nutrition per serving

• kcal: 637
• Protein: 63 g · Fett/Fat: 24 g · Carbs: 41 g