SPAGHETTI DI ZUCCHINE SENZA PASTA al POMODORO fresco CON pane TOSTATO spaghetti di zucchine

feta cheese

🥗Healthier: tofu

💰Cheaper: ricotta

Tofu provides a similar texture with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthy fat alternative.

cherry tomatoes

🥗Healthier: sun-dried tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are more affordable and have a longer shelf life.

red onion

🥗Healthier: green onion

💰Cheaper: yellow onion

Green onions add freshness with less pungency.

Prepare breadcrumbs by toasting them in a pan with garlic, oil, and salt until golden brown.

Use a mandoline to create spaghetti-like strands from the zucchinis, about 2 millimeters in diameter, and add a carrot for color and sweetness.

In the same pan used for the breadcrumbs, remove the breadcrumbs and leave the garlic, adding 3 tablespoons of extra virgin olive oil and any leftover zucchini scraps, sautéing well.

Add halved cherry tomatoes to the pan, using about 4 tomatoes per serving, and cook on high heat for 5 minutes, seasoning with salt and pepper and crushing the tomatoes slightly to create a light sauce.

Cook the zucchini spaghetti in salted water for 30-40 seconds, then drain and mix with the sauce.

Add fresh basil and plate the dish with zucchini spaghetti on the bottom, topped with the crushed tomatoes and a generous amount of toasted breadcrumbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens