Zucchini and tuna pan

Ingredients for 2 servings:

• 1 large zucchini
• 1 can tuna in its own juice
• 1 ball of mozzarella
• 1 small onion(s)
• 2 tbsp olive oil
• 2 tbsp cream cheese
• 1 tbsp balsamic vinegar
• some spice mix for pasta sauce Diavola
• some basil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

low carb and super fast

Wash the zucchini, halve it, and cut it into larger pieces. Finely chop the onion and sauté it in hot olive oil in a pan. Then add the sliced ​​zucchini and brown it nicely. Now add the seasoning mix to taste (roughly consisting of red pepper, garlic, sun-dried tomatoes and spices, chili, and salt—you can certainly substitute it with other seasonings). Heat the shredded tuna in the pan without any juice. Adding the cream cheese creates a slightly creamy sauce. Spread the mozzarella, cut into small cubes, on top and let it melt slightly. Season to taste with a dash of balsamic vinegar and chopped basil leaves. If you like, you can serve it with baguette. Without it, it’s a perfect low-carb meal.