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Zucchini noodles with Turkish pasta sauce

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Ingredients for 1 servings:

  • 3 m.-large zucchini
  • 250 g yogurt
  • 4 tbsp, heaped tomato paste
  • 5 tbsp rapeseed oil
  • n. B. Salt
  • e.g. garlic powder or granules
  • 3 tbsp water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Fasting day meal, low-carb

Wash the zucchini and either cut it into thin strips or slice it into noodles using a vegetable slicer. Steam the strips in a pan with the water over low heat. Meanwhile, heat the rapeseed oil and gently fry the tomato paste in it – do not let it brown, or the paste will burn. Now simply season the yogurt with garlic and salt. Arrange the zucchini on a plate, spread the yogurt on top, and finally top with the tomato paste and some of the oil. A good alternative to pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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