Join us as our
Pödör Club member
Sign up for our newsletter as a registered Pödör club member 5% Newsletter discount after every purchase, even for items on sale
Zucchini spaghetti with baked tomato sauce recipe
It is certainly advisable for all of us to shape our daily diet in a way that it includes foods containing only a small amount of carbohydrates and calories. This raw zucchini spaghetti with baked tomato sauce is an excellent choice for your healthy weekdays.
Production
01
Chop finely the onion, snip the garlic and the ginger into thin slices and cut the tomatoes into pieces. Place them all in a heat resistant dish, salt and pepper it. Sprinkle it with the baking rape seed oil and drizzle it with some thyme. Pour on 1/2 dl water and bake it in the oven at 180 °C in 25 minutes.
02
When it is done, put the vegetable ragout in a kitchen chopper together with the tomato vinegar and blend it until creamy.
03
Wash the zucchini, snip off the ends and, with the help of a spiral cutter, cut it into spaghetti shaped strings. Sprinkle the walnut oil on the zucchini spaghetti and toss them together. Serve it with the baked tomato sauce.
Ingredients
2
tbs
2
ts
Tomato vinegar
1
tbs
Walnut oil
or
500
g
zucchini
70
g
onion(s)
1
clove(s)
garlic
300
g
tomatoes
ginger
1
pinch
1
pinch