In summer, even real pasta fans don't feel like savory pasta dishes. Luckily, there is a low-carb alternative: zucchini spaghetti. The so-called zoodles are prepared easily and simply in the pan and, like pasta, garnished with various sauces. We offer you several recipes for delicious summer dishes with seasonal vegetables!
Cut the zucchini spaghetti and prepare it in the pan
First, we will explain to you how you can cut the zucchini spaghetti and prepare it in the pan. You can cut the spaghetti with various kitchen appliances. Then heat vegetable oil of your choicein a panand fry the zoodles for a maximum of 2 minutes. As a rule, the longer the zoodles are fried, the softer they become.
Bolognese zucchini spaghetti with homemade tomato sauce
Would you like to make Bolognese Zoodles? Then you need the following ingredients:
- 1 kg medium zucchini (about 4 pieces)
- 250 ml canned tomatoes
- 2 tsp tomato puree
- 1 tsp white wine vinegar
- 1/2 tsp spice mix for pasta Bolognese made from paprika powder, oregano, basil, thyme, rosemary, parsley and garlic powder, salt, black pepper
- olive oil
- a pinch of sugar
- Half an onion, finely chopped or grated.
- 100 g celery stalks, washed and cut into pieces
- one medium carrot, washed and chopped
- 240 g minced meat
- 1/2 cup Parmesan cheese, grated, for garnish
Preparation:
- Clean and clean the zucchini and cut them. Pour olive oil into a deep pot and heat. Then fry the zoodles for about 2 minutes. Remove the spaghetti from the pot and place in a colander. Let it drain there.
- Place the tomato sauce ingredients in a medium bowl. Mix the canned tomatoes with the tomato puree. Seasoning.
- Add 1 tablespoon of olive oil to the pot, heat and sauté the celery, onion and carrots over medium heat for about 2 minutes.
- Put 1 tablespoon of olive oil in another pot, heat it up and fry the minced meat until brown for 15 minutes. Crush the mince lumps with a wooden fork.
- Reduce the heat. Put the mince in the pot with the vegetables, pour in the tomato sauce and add a pinch of sugar to the sauce. Let the whole thing simmer for about 5 - 6 minutes until the Bolognese sauce thickens slightly. Stir occasionally
- Finally, add the zucchini spaghetti to the pot, remove the dish from the heat and stir gently.
- Garnish the pasta with the Parmesan cheese.
Prepare zucchini spaghetti with shrimp
Ingredients:
- 4 teaspoons butter, unsalted
- 4 garlic cloves, pressed
- 3 medium sized zucchini (for the spaghetti)
- Salt and freshly ground black pepper
- a shallot, washed and pressed
- 1 kg king prawns, washed, deveined and peeled
- 2 tsp lemon zest
- 2 teaspoons fresh parsley, chopped
Preparation:
- Put butter in a pan, heat and let it melt. Add garlic and sauté for a minute.
- The zucchiniCutting spaghettiand fry.
- Add the shrimp to the pan with the garlic and season to taste. Sauté until they turn pink, about 3 to 4 minutes.
- Add the zoodles to the shrimp and stir the dish. Remove the pot from the heat and garnish with the lemon zest and parsley.
Recipe for cold salad with zoodles and salmon
Ingredients:
- 3 medium zucchini, trimmed, cleaned, sliced and drained
- 1/2 large red onion or one small red onion, washed, peeled and chopped
- a handful of cherry tomatoes, washed and cut into halves
- 150 salmon, skinned and cut into large pieces, smoked or grilled,
- Coriander, fresh, for garnish (optional)
- 2 tsp capers (optional)
- 1 tsp red chili flakes (optional)
For the Cajun sauce:
- 1/2 Cup Mayonnaise
- 1/2 tsp olive oil
- 1 garlic clove, pressed
- 1/2 teaspoon paprika powder, sweet
- 1/4 cayenne pepper
- 1/8 tsp onion powder
Preparation:
- Cut the zucchini spaghetti, fry it and drain it (see basic recipe above).
- Wash, clean, peel the vegetables and add them to the zoodles. Season with lemon juice, salt and pepper.
- For the sauce: Put all the ingredients in a bowl and mix well with half of the mayonnaise.
- First garnish the zoodles with the smoked salmon and the sauce, then season with the capers, chili flakes and coriander if desired.
Low carb zucchini spaghetti with carbonara sauce without eggs
NB: The Carbonara sauce is prepared according to the original recipe with raw eggs. In the next recipe these have been replaced with cream.
Ingredients:
- 3 medium zucchini (for the zoodles)
- 1/2 cup red onion, washed, peeled and chopped
- 2 cloves of garlic, pressed
- 3 slices of ham, chopped into small pieces
- 200 ml cream, 30% fat content
- 1/2 cup Parmesan cheese, grated for garnish
- black pepper, freshly ground
Preparation:
- Prepare the zoodles according to the basic recipe above.
- Place the egg with the yolk in a small bowl and whisk.
- Heat olive oil in a medium pan. Add the garlic, bacon and onion to the pan and sauté over low heat for 2-3 minutes.
- Remove the pot from the heat and add the hot zucchini spaghetti.
- Pour in creamand let the dish simmer over medium heat for about 3 minutes.
