Zucchini noodles with cheese and tomato sauce

Ingredients for 2 servings:

• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 m.-large zucchini
• 400 g pizza tomatoes
• 100 g shepherd’s cheese or feta cheese
• 1 shot of balsamic vinegar
• some sweetener or sugar
• some basil, fresh or dried
• some salt and pepper
• some oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Low-carb, vegetarian

Roughly dice the onion and sauté in a small saucepan with oil until translucent. Then finely chop or press the garlic and fry briefly. Deglaze with the pizza tomatoes. Simmer the sauce for about 15 minutes. Meanwhile, cut the zucchini into approximately 1 cm wide strips and use a vegetable peeler to turn them into tagliatelle. Alternatively, you can use a julienne peeler or a spiralizer. If the strips are so narrow that you can’t continue peeling them with the peeler, simply cut the leftovers into thin strips with a knife. Fry the zucchini strips in a pan with a little oil. Don’t fry for too long so the strips don’t become soft and mushy. When the sauce is finished cooking, add a dash of balsamic vinegar, if desired. To prevent the sauce from becoming too acidic, add about 1 teaspoon of sugar or the equivalent of 1 teaspoon of sweetener. Season to taste with salt and pepper. Add salt carefully, as the feta cheese is already quite salty. Season with basil, add the diced cheese, and let it warm briefly.