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🍽️ Zucchini Spaghetti with Tomato Sauce

485 kcal · 30 min · 4 servings

Ingredients

• 500 ml strained tomatoes (Tetrapak)
• salt
• pepper
• 0.5 tsp dried herbs of Provence
• 130 g short spaghetti (fork spaghetti)
• 300 g large zucchini (1 large zucchini)
• 1 tbsp rapeseed oil
• 125 g mozzarella (9% fat)

Instructions

1. 1. Pour the pureed tomatoes into a pot.
2. 2. Season the tomatoes with some salt, pepper, and the chosen herbs.
3. 3. Add the pasta directly into the tomato sauce.
4. 4. Bring the mixture to a boil while stirring.
5. 5. Reduce the heat to the medium setting.
6. 6. Cover the pot and let the pasta cook for about 10 minutes.
7. 7. Wash the zucchini under running water.
8. 8. Remove the hard ends of the zucchini.
9. 9. Slice the zucchini into long, thin strips using a vegetable peeler.
10. 10. Heat the oil in a non-stick pan.
11. 11. Place the zucchini strips into the hot pan.
12. 12. Fry the zucchini until golden brown.
13. 13. Turn the strips to fry both sides evenly.
14. 14. Season the fried zucchini with salt and pepper.
15. 15. Drain the mozzarella in a colander.
16. 16. Cut the mozzarella into small cubes.
17. 17. Lift the pasta slightly and stir in the cheese.
18. 18. Serve the tomato pasta onto the plates.
19. 19. Place the zucchini strips on top as a garnish.
20. 20. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 485
• Protein: 21 g · Fett/Fat: 15 g · Carbs: 63 g