John Myers
Ingredients for 2 servings:
- 600 g zucchini, green
- 4 tbsp liquid coconut oil
- 4 medium-sized tomatoes (snack tomatoes), red
- 4 small cocktail tomatoes, yellow
- 1 handful of basil
- some balsamic cream
- 1 ball of mozzarella, 125 g
- 60 g cream cheese
- 140 ml cream
- 15 ml olive oil
- some salt and pepper
- 4 leaves of garlic or 0.5 cloves of garlic
Instructions
Working time approx. 12 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 16 minutes
low carb, gluten-free and vegetarian
Cut the mozzarella into very small cubes and place in a tall bowl. Add the cream, cream cheese, olive oil, salt, and pepper, and blend until smooth. Be careful, it might splash a little. Finely chop the garlic, stir in, and season to taste. Wash the zucchini, trim the ends, and slice into long, thin strips. Dice the tomatoes and finely chop the basil. Heat the coconut oil in a pan and sauté the zucchini spaghetti for about 2 minutes, tossing the zucchini. Pour the mozzarella cream over the mixture and simmer slightly. Add the diced tomatoes, stir roughly, and divide between 2 plates. Sprinkle the basil over the mixture and drizzle with a little balsamic cream to finish.
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