Spaghetti zucchini. Rather, write this recipe. Squashes fly away once or twice

This dish can be called in different ways: fettuccine from zucchini, squash, spaghetti, pasta from zucchini. The name does not change the name of the amazing taste of the dish. If you have never tasted such pasta and think what to cook with zucchini, then rather fix it. It is so tasty and so simple that even an impressive harvest ends in two accounts!

For pasta from zucchini prepare:

  • one zucchini (number can be proportionally increased) or zucchini;
  • one large tomato;
  • 2-4 cloves of garlic;
  • any vegetable oil;
  • spices to taste (you can completely without them);
  • cheese (optional).

Start cooking:

1. Wash the squash, remove the peel with a vegetable peeler or knife. Next, for spaghetti you will need a grater with a side for Korean carrots (long thin strips). If you want to make fettuccine - prepare a peeler.

Peeler zucchini cut into long broad strips (or rubbed on a grater). You should rub the zucchini before the seeds appear - they should not be in the paste. The core with the seeds can be separately fried, baked or added to the stew.

2. Tomato cut into cubes, the skin can not be removed. Separately chop the garlic.

3. Pour oil into the pan, fry the tomato for about 2-3 minutes. Then send the zucchini, prisolit, so they gave juice. Put out together. At the end add garlic and spices (optional). You can sprinkle with cheese and serve!

4. Option for losing weight: instead of butter, pour water into the pan, put the tomato out. Then repeat everything according to the instructions above, excluding cheese.

Zucchini stewed in tomato juice, soaking it in themselves, seasoned with garlic and eventually create the perfect, juicy, truly summer duet. Very simple, but incredibly tasty paste of zucchini ready!



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