Zucchini Spaghetti with Tomato Pesto
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large zucchini
- 100 g tomato (s), dried in oil
- some parmesan
- 50 ml water
- 50 ml oil
Print Recipe
Pin Recipe Instructions
- Cut the zucchini into long strips with a vegetable grater, season with a little salt and let it steep. Take the sun-dried tomatoes out of the glass, do not pour away the oil, but keep it!
- In a tall container, mix the sun-dried tomatoes, cheese and 50 ml oil with the hand blender. Depending on the desired consistency, add more water.
- Pat the zucchini spaghetti dry with kitchen paper. Arrange on a plate and mix in the homemade pesto. Without cheese, the recipe is vegan.
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