Zucchini pasta with tomato sauce

Ingredients for 1 servings:

• 500 g zucchini
• ½ tsp vegetable broth, instant
• 1 dashes lemon juice
• 250 g cherry tomatoes
• 1 onion(s), red
• 1 some olive oil
• some garlic, squeezed
• 2 pinches of sugar
• 1 tbsp tomato paste
• 1 shot of sherry
• some salt and pepper
• 1 tbsp basil, fresh
• e.g. Parmesan or cream cheese

Instructions

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

a super delicious low-carb meal

Dice the onion and sauté in olive oil along with the garlic (I use about 1/3 of a clove). Halve the cherry tomatoes and add them along with 2 pinches of sugar. Add the tomato paste and continue to sauté briefly, then deglaze with sherry and let it simmer for a while. Finally, season with salt and pepper to taste. While the sauce is reducing briefly, cut the zucchini into spaghetti strips using a julienne peeler and then fry them in a large pan with a little olive oil. Turn gently every now and then, then add the vegetable stock powder and continue to sauté, then add a good squeeze of lemon juice. This whole process takes about 5-10 minutes. After serving, sprinkle fresh basil over the zucchini. If desired, you can also top with Parmesan or cream cheese.