John Myers
Contents
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Ingredients
- 150 g Zucchini
- 1 Clove of garlic
- 1 tsp Olive oil
- 200 g Cherry tomatoes or chunks or a.d. Can
- Pepper, salt, pinch of sugar
- 1 tsp Oregano
- 1 tbsp Rosemary
- 100 g Cottage cheese 20%
- Basil f.d. Decoration
- Chilli flakes if desired
Instructions
- Twist the zucchini through the fine side of a spiral cutter. Skin the garlic, finely chop. If using fresh herbs, chop them.
- In a larger pan, lightly sweat the garlic in the olive oil, then add the canned tomatoes and heat. Season with oregano, rosemary, salt, pepper and sugar and add the zucchini spaghetti. Mix everything together well and simmer for approx. 2 - 3 minutes over a mild heat. Try a "noodle" in between. They must not become soft, but should be al dente, like normal pasta.
- Just before serving, season to taste again, season if necessary and fold in the cottage cheese. If you still like it a bit spicy, sprinkle a few chilli flakes over it. Then garnish with the basil and ..... let it taste good.
- This is also a dish from my Lent and - just like the cauliflower tabbouleh - a very tasty meal. You can enjoy it as a side dish, but also solo, and if you don't overcook the zoodles, then they could even pass as "normal spaghetti" ........ ;-))) Well, this is not my last time cooked .... the cottage cheese makes it creamy, but not mandatory.
- Here, too, the main meal is enough for 1 person, and as a side dish for 2 - 3 people.
