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Zucchini spaghetti with oil

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Ingredients for 2 servings:

  • 2 zucchinis
  • 3 garlic cloves
  • 3 tbsp olive oil
  • salt and pepper
  • Herbs of Provence

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 22 minutes

vegetarian, low carb and very tasty

Wash the zucchini and trim the stem ends. Slice into thin strands, but don’t slice too thinly, as the zucchini is watery and will become sticky. Place the sliced ​​zucchini spaghetti in boiling salted water for about 2 minutes, then drain and rinse briefly with cold water. Peel the garlic cloves and press them through a press. Add the olive oil to the pan, add the garlic, and add the zucchini spaghetti. Sauté briefly, fluffing and turning several times with two forks. Season with salt, pepper, and Provençal herbs. Finish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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