Saturday, September 3, 2016

Zucchini Spaghetti with Fresh Tomato Sauce

A few years ago a friend gave me as a gift a spiralizer, a simple tool which makes any long vegetable into spaghetti threads. At the time I got it it was not available in the US stores. In the past year or two a spiralizer became easily available in many American stores so today I decided to post a recipe for a vegetable dish with the use of a spiralizer.

Many vegetables, for example carrot, squash, cucumber or zucchini can be spiralized. My favorite became green zucchini which I make often in the fall when local big zucchinis are available. And in that case the bigger zucchini the better. I make a zucchini spaghetti which is a simple dish of fried zucchini with tomato sauce on top. This is not only an easy dish but also almost entirely made of fresh and pure vegetables, an excellent dish for any fastidious vegan and gluten- or lactose-free diet believer. I shred some Parmesan on top of the sauce but the dish is very tasty also without it.

Zucchini Spaghetti with Fresh Tomato Sauce

6 large green zucchinis,
2 garlic cloves, minced
4 tbsp extra virgin olive oil,
4 medium tomatoes,
1 small onion, chopped.

1. Blanch tomatoes in hot water, peel off and cut into cubes.
2. Heat 2 tbsp olive oil in a medium pot and add onion. Fry on a medium heat until transparent. Add tomatoes and simmer for about 5 minutes.
3. Spiralize the zucchinis.

4. In a large frying pan heat 2 tbsp of olive oil. Add minced garlic and fry until gold. Add spiralized zucchini and fry on a high heat tossing it often until all the water evaporates. Zucchinis should be cooked but still firm. Do not salt them as they will release too much water and become very soft and overcooked. The bigger zucchinis the less water they will release.

5. Turn off the heat and season the zucchinis with salt and pepper. Transfer them to the plates, spoon the tomato sauce on top and serve.

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