Perfect for the diet, zucchini spaghetti is low carb, ready quickly, looks super fatty and best of all: you can’t go wrong with the recipe!
Zucchini spaghetti is super fashionable, especially among low carb fans. But the truth is that it offers much more than just a simple diet food.
Anyone who has tried it knows that zucchini spaghetti is a spectacular, nutritious, light, delicious, easy-to-make recipe that allows for countless accompaniments and variations. In fact, this recipe is perfect not only for summer, but for the entire year!
Whether for a weeknight dinner or a quick and light Sunday lunch, green zucchini spaghetti is always a good choice. And, as you’ll see, basically, you can’t go wrong with the recipe.
All you will need to do is find a food grater that allows you to make very thin strips of pumpkin. Then just prepare everything and let your imagination run wild when it comes to the sauce, for example.
You can make zucchini spaghetti with sugo, bolognese, with white sauce, with garlic and oil, with cheese, without cheese, with prawns and so on. In fact, if you want to learn a recipe for homemade tomato paste, just check out this other post here.
How to make zucchini spaghetti?
Ingredients
- 1 very large zucchini;
- 250 g of ground meat;
- 1 can of tomato sauce;
- Parsley, salt, black pepper, onion and garlic to taste;
- 1/4 cup grated mozzarella;
- Grated parmesan cheese to taste;
- Basil to taste.
Preparation mode
Using a slicer, cut the zucchini into a spaghetti shape. There are those who say that it is possible to also get results by cutting the green zucchini with a good knife. If you achieve the feat, be sure to let us know.
The next step is to soak the pumpkin in boiling water for 3 minutes. This is just to get the pumpkin warm and al dente. Then just drain the water, like when preparing regular pasta. Reserve.
In the pan, add oil or olive oil and sauté the onion and garlic. The defrosted ground meat must be added next, always taking care that the large pieces are broken up.
Once the meat is fried, add the tomato sauce, salt and seasonings. Leave the basil for last. When the sauce boils and is at the thickness you like, turn off the heat.
Assembly time
If you want a lighter version, your zucchini spaghetti is already ready. You just need to assemble it on the plate and pour the sauce on top.
If you prefer a slightly more sophisticated version, transfer the zucchini spaghetti to an ovenproof dish. Cover with the sauce, add the mozzarella and let it cook for half an hour or until the cheese melts.
When serving, add parmesan and garnish with fresh basil.
And then, your mouth was watering, wasn’t it? If you make the zucchini spaghetti recipe at home, be sure to tell us in the comments or on our social media!
Now, speaking of good and light recipes, you might also like to check out: 5 egg recipes to change up during the week.
Source: Tudo Gostoso
Images: Projeto Mestre Cuca, Esencia Mujer, Fitness Lifestyle, Tudo Recipes, Beal
