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Zucchini strips with lemon chili sauce

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Ingredients for 2 servings:

  • 2 small zucchini
  • 1 tbsp olive oil
  • 20 g pine nuts or sunflower seeds
  • 1 garlic clove(s)
  • ¼ chili pepper(s), red
  • 2 tbsp lemon juice
  • 1 tbsp parsley, chopped
  • Salt and pepper from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Wash the zucchini and slice it into thin strips using a vegetable peeler. Heat olive oil in a pan and toast the pine nuts or sunflower seeds. Finely chop the garlic and herbs. Finely slice the chili. Add everything to the pan and season with salt. Add the zucchini strips to the pan and sauté for two to three minutes. Serve on warmed plates, sprinkled with pepper and drizzled with lemon juice. Tip: You can also use cooked spaghetti instead of the zucchini strips. However, these have more carbohydrates and calories, and are also lower in nutrients.

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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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