Zucchini spaghetti

Ingredients for 3 servings:

• 3 zucchinis
• 2 onions
• 75 g dried tomatoes
• 200 g goat’s cheese
• 200 ml milk
• 1 jar olives, black, without stones
• 1 garlic clove(s)
• 3 tbsp oil
• 1 bag of pine nuts
• 9 slices of Serrano ham
• e.g. processed cheese or cream
• Parmesan, freshly grated
• salt and pepper
• chili powder
• Cayenne pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Low-carb

Wash and trim the zucchini, then spiralize into spaghetti, or slice lengthwise into thin slices, and then slice the slices into long, thin strips. Peel and finely dice the onions and garlic. Finely dice the tomatoes. Heat the oil in a large pan. Fry the zucchini, onions, and garlic over medium heat for about 5 minutes, stirring occasionally. About 2 minutes before the end of the cooking time, add the tomatoes and olives and season generously with salt and pepper. Heat the milk in a saucepan and melt the goat’s cheese. Season with chili powder and cayenne pepper. If desired, stir in a dollop of cream or processed cheese. Toast the pine nuts in a pan. Mix the warm goat’s cheese sauce with the zucchini and serve on a plate. Sprinkle with toasted pine nuts and Parmesan cheese, and arrange slices of Serrano ham on top. Tip: This dish also tastes great with strips of beef.