Zucchini Spaghetti with Vegetables
- RECIPE MAKES: 2 servings
- PREP TIME: 10 minutes
- COOK TIME: 20 minutes
Heat oil in a small non-stick frying pan; add onion, mushrooms and capsicum. Sauté over medium heat for 5 minutes.
Add tomatoes, oregano and basil and simmer for a further 10 minutes.
Season with salt and pepper. Set aside and prepare spaghetti.
Following manufacturer’s instructions, use the spiralizer to create long, strips of the zucchini.
Add zucchini to a small non-stick frying pan; heated with the oil, to medium. Fry for 2 minutes.
Add water; cook for a further 4-5 minutes.
Stir through margarine and season with salt and pepper.
Serve with hot vegetable sauce.
Serving suggestions:
Adding protein- A very small portion of ricotta, parmesan or feta cheese can be added to the sauce for a protein serve. Discuss with your dietitian if unsure.
Top tip:
If you do not have a spiralizer, slice zucchini into long, thin strips using a sharp knife.
Leftover zucchini spaghetti and vegetables stays fresh in the refrigerator for 2 – 3 days.
- Vegetable Sauce
- 2 tsp olive oil
- 1 large onion, finely chopped
- 8 small (100g) mushrooms, sliced
- ½ red capsicum, thinly sliced
- 1 x 400g can, chopped tomatoes
- 2 tsp each; fresh oregano and basil; chopped
- Salt and pepper to taste
- Zucchini Spaghetti
- 1 large zucchini
- 4 Tbsp water
- 2 tsp olive oil
- 2 tsp margarine
- Salt and pepper to taste
