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 Spaghetti from Courgettes Recipe
Light and dietary "pasta" of vegetables. Very tasty and easy to prepare.
Course Diet Food Dishes, Dinner Dishes, Lunch Second Breakfast Dishes, Snacks Ideas, Special Food Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Course Diet Food Dishes, Dinner Dishes, Lunch Second Breakfast Dishes, Snacks Ideas, Special Food Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Cut the zucchini into noodles with a vegetable peeler or grate on a grater for Korean carrots.
    Cut the zucchini into noodles with a vegetable peeler or grate on a grater for Korean carrots.
  2. Tomatoes are poured with boiling water for a couple of minutes, then lowered into cold water. Skin. Chop the garlic or pass it through a press.
    Tomatoes are poured with boiling water for a couple of minutes, then lowered into cold water. Skin. Chop the garlic or pass it through a press.
  3. Fry garlic in a saucepan with a small amount of vegetable oil, add tomatoes and, stirring, bring to readiness. If desired, you can add chicken fillet at this stage.
    Fry garlic in a saucepan with a small amount of vegetable oil, add tomatoes and, stirring, bring to readiness. If desired, you can add chicken fillet at this stage.
  4. Add the zucchini and cook everything according to the cell method. Saute - short frying with a small amount of fat. To prevent the dish from burning, it is necessary to shake the jar periodically. It was this shaking that gave the name, because "saute", from the French sauté - to jump, to bounce. In no case do not stir the vegetables with a spoon / fork, because this will damage them, and as a result we will get some kind of mushy mass. For everything about everything no more than 3-5 minutes (during this time we will salt and season them), the zucchini should become al'dente. While we are pouring the "paste", they will reach readiness, starting with thin slicing, and the temperature will still remain.
    Add the zucchini and cook everything according to the cell method. Saute - short frying with a small amount of fat. To prevent the dish from burning, it is necessary to shake the jar periodically. It was this shaking that gave the name, because "saute", from the French sauté - to jump, to bounce. In no case do not stir the vegetables with a spoon / fork, because this will damage them, and as a result we will get some kind of mushy mass. For everything about everything no more than 3-5 minutes (during this time we will salt and season them), the zucchini should become al'dente. While we are pouring the "paste", they will reach readiness, starting with thin slicing, and the temperature will still remain.
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