Low-carb zucchini noodles

Ingredients for 2 servings:

• 4 m.-large zucchini
• 1 can of tomatoes, chopped
• 1 onion(s)
• 1 package of feta cheese
• some salt and pepper
• 1 clove(s) garlic, or garlic powder
• some oil or other fat

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Wash the zucchini and trim the ends. Using a vegetable peeler or potato peeler, peel the zucchini lengthwise into strips. This will create the “ribbon noodles.” Peel down to the seeds. The rest can either be discarded or chopped into small pieces and added to the sauce. Place the tagliatelle in a sieve and sprinkle with salt. This will draw out the water from the zucchini. Peel the onion and cut into small pieces. After a while, pat the tagliatelle dry with a kitchen towel. Heat some oil in a pan and fry the zucchini strips with the onions. Add the tomatoes and diced feta cheese. Add the crushed garlic (or garlic powder) and other seasonings. Simmer only briefly, otherwise the zucchini will become too soft.