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🍝 Low-Carb Zucchini Noodles alla Puttanesca

284 kcal · 30 min · 4 servings

Ingredients

• Zucchini 3 pcs.
• Garlic cloves 1 pcs.
• Organic Lemons 1 pcs.
• Cherry tomatoes 500 g
• Capers 2 tbsp.
• Olives, black 200 g
• Basil, fresh 10 g
• Mozzarella 1 pcs.
• Olive oil 4 tbsp.
• Salt pinch
• Pepper, black ground pinch
• Pasta seasoning 1 tsp.

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Peel the zucchini into long, thin strips using a vegetable peeler.
3. 3. Peel the garlic and slice it thinly.
4. 4. Rinse the lemon under hot water.
5. 5. Peel off about 5 cm of the lemon peel.
6. 6. Cut the lemon in half and squeeze out the juice.
7. 7. Wash the tomatoes.
8. 8. Drain the capers and olives in a sieve.
9. 9. Wash the basil and shake it dry.
10. 10. Pluck the basil leaves from the stems.
11. 11. Tear the mozzarella into coarse pieces.
12. 12. Heat a pan over medium heat.
13. 13. Add 4 tablespoons of oil to the hot pan.
14. 14. Fry the garlic and lemon peel for about 3 minutes.
15. 15. Remove the lemon peel from the pan.
16. 16. Add the tomatoes to the pan.
17. 17. Toss the tomatoes for about 5 minutes.
18. 18. Add the zucchini noodles to the pan.
19. 19. Fry the zucchini noodles for about 2 minutes.
20. 20. Add the capers and olives to the pan.
21. 21. Season the dish with salt, pepper, and pasta seasoning.
22. 22. Adjust the taste with lemon juice.
23. 23. Plate the zucchini noodles.
24. 24. Sprinkle the dish with basil and mozzarella.
25. 25. Serve the dish and enjoy!

Nutrition per serving

• kcal: 284
• Protein: 13 g · Fett/Fat: 22 g · Carbs: 12 g