Eigentlich sind es keine Spaghetti, sondern eher Bandnudeln. Man schneidet nämlich eine Zucchini mit dem Sparschäler (Kartoffelschäler) in lange Streifen. Ich habe Zwiebel angebraten und noch eine große Karotte auch in Bandnudeln geschnitten. Anbraten und mit einem Schuss Wasser ablöschen, dann die Zucchinistreifen dazugeben. Ich hatte passierte Tomatensauce zu Hause, daher habe ich das genommen und eine Knoblauchzehe reingedrückt. Würzen. Kurz dünsten lassen. Käse darüber reiben. Fertig! Und lecker war's!
Do you need another zucchini recipe to use up the zucchini harvest? But in this hot summer, I have not so many zucchini (courgettes) harvested as usually. But I found a great, simple, vegetarian and tasty recipe. Allegedly even low carb.
We LOVE zucchini. It is our favorite vegetable and is always eaten by the girlie (also most vegetables - unusually, right?) Actually, they are no spaghetti but rather ribbon noodles or tagliatelle or fettuccine. Because you cut a zucchini with a vegetable or potato peeler into long stripes.
Ingredients (for 2-3 persons):
1 table spoon oil (olive or canola oil)
2 small zucchini or 1 large garden zucchini (courgette)
1 onion
1-2 garlic cloves
1-2 carrots
5 table spoon water, maybe a little more depending on your pot's size
1 cup tomato sauce
salt, pepper, origanum, marjoram or whatever spices you like to make it taste mediterranean
grated cheese
Roast gently diced onion in oil, add striped carrots (with a vegetable peeler), roast some minutes and put in water and striped zucchinis. Let it steam (some minutes) till zucchinis are half done. Put in crushed garlic cloves, tomato sauce and all herbs and spices. Let slowly cook some further minutes. Done! Serve with grated cheese if you like. Bon appetit!
Have a nice day!

















