Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
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.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below