Zucchini spaghetti with corn tomato sauce

Ingredients for 2 servings:

• 1 m.-large zucchini
• 150 g corn
• 200 g crème fraîche
• 200 g tomatoes, chunky, from the can
• some flour
• some olive oil
• salt and pepper
• Herbs of Provence
• 1 dashes lemon juice

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

simple and vegetarian

Wash the zucchini and cut into thin strips using a spiralizer. Heat the oil in a pan and fry the zucchini. Add the corn and fry for 5 minutes, turning occasionally. Add the pepper, salt, and seasonings and mix. After 2 minutes, pour off the boiled water from the pan. Add the drained tomatoes and crème fraîche and stir in. If the sauce is too runny, add a little flour to the liquid and stir in (depending on the amount of liquid, between 1 tsp and 2 tbsp). Cook for another 3-5 minutes and finally add a squeeze of lemon, then it’s ready to serve. The minute display is designed for an induction hob. It may take a little longer on a ceramic hob.