Zucchini noodles

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 120, total fat 9 G., saturated fats 4 G., proteins 5 G., carbohydrates 6 G., fiber 2 G., cholesterol 14 mg, sodium 379 mg, sugar 4 G.

This light, vegetarian, and gluten-free dish makes a great substitute for meaty Italian pasta. Zucchini is sliced into thin strips with a vegetable peeler and quickly heated in a pan with Parmesan, tomatoes, and basil. Be careful not to overcook the zucchini and to ensure it retains some crunch. Serve as a main course or as a side dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 zucchinis
1 tbsp. butter
1 tbsp. l. olive oil
1/4 tbsp. grated parmesan
3 plum tomatoes, diced
2 cloves garlic, crushed
3 fresh basil leaves, thinly sliced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: zucchini, tomatoes, basil

Cooking the dish according to the recipe:

Using a vegetable peeler, cut the zucchini into long strips. Heat the butter and olive oil in a nonstick frying pan over medium-high heat.
Add the zucchini and fry in the pan for 1-2 minutes. Season with salt and pepper. Add the Parmesan, tomatoes, and garlic and stir to heat through. Sprinkle with basil and serve before the zucchini gets too soft!

Categories:

recipe / Gluten-free dishes / Calorie content of prepared meals / Vegetarian dishes / Summer dishes / Main courses / Side dishes / Vegetables and mushrooms / Food Network - recipes