Summary

Ingredients

• 600 g zucchini, reen
• 4 tablespoon coconut oil, liquid
• 4 medium tomato (s) (snack tomatoes), red
• 4 small cocktail tomatoes, yellow
• 1 handful basil
• some balsamic cream

For the cream:

• 1 scoop mozzarella, 25 g
• 60 g cream cheese
• 140 ml cream
• 15 ml olive oil
• some salt and pepper
• 4 leaves room garlic or 0.5 clove garlic

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Instructions

1. Cut the mozzarella into very small cubes and place in a high bowl. Add the cream, cream cheese, olive oil, salt and pepper and puree until everything is creamy. Be careful, something could splash. Finely chop the garlic or garlic, stir in and season the cream to taste.
2. Wash the zucchini, cut off the ends and slice into fine long strips with a slicer. Cut the tomatoes into small cubes and the basil.
3. Let the coconut oil warm up in a pan and steam the zucchini spaghetti for about 2 minutes, turning the zucchini over. Pour the mozzarella cream over it and let it simmer a little. Add the diced tomatoes, stir in roughly and divide over 2 plates. Scatter the basil over it and spread some balsamic cream as a finish.