| 1 | zucchini |
| ½ | eggplant |
| 100 g | spinach (frozen) |
| 200 g | green beans (frozen) |
| 3 | cherry tomatoes |
| salt | |
| pepper |
First make “noodles” out of the zucchini, either with a spiralizer, a grater or a normal vegetable peeler. Remove the inner part of the zucchini (the part with the seeds). Leave the peel on or remove it first, whatever you prefer.
Finely dice the remaining part of the zucchini and the eggplant, then cook them together with the spinach in lightly salted water until soft.
Drain the zucchini, eggplant and spinach, and collect the cooking water. Then put the ingredients in a blender and purée with some cooking water until a sauce-like consistency is reached. Season to taste.
Cook the green beans and zucchini noodles in a pan until the beans are cooked through and ready to eat.
Put the zoodles and beans on a plate, add the sauce on top and, if desired, also add some sliced cherry tomatoes.
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