Mediterranean zucchini spaghetti with lemon sauce
Difficulty
Easy 👌20
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 1 | chili (small) |
| 40 g | olives |
| 20 g | sundried tomatoes (in oil) |
| 3 | zucchini |
| 50 ml | vegetable stock |
| 40 g | pine nuts |
| ½ | lemon (zest) |
| ½ | lime (zest and juice) |
| 1 tbsp | olive oil |
| olive oil for frying | |
| salt | |
| pepper |
Metric
Imperial
How-To Videos
Utensils
- spiral slicer
- cutting board
- knife
- pan
- cooking spoon
- fine grater
- citrus press
Nutrition per serving
Cal
344
344
Protein
17g
17g
Fat
22g
22g
Carb
17g
17g
Step 1/5
- 1 chili
- 40 g olives
- 20 g sundried tomatoes
- 3 zucchini
- spiral slicer
- cutting board
- knife
Finely dice chili. Roughly chop olives and tomatoes. Cut zucchini into thin strips using a spiral slicer.
Step 2/5
- 50 ml vegetable stock
- olive oil for frying
- pan
In a pan, sauté zucchini over medium heat in some olive oil. Add vegetable stock and continue to sauté for approx. 5 – 7 min. until softened.
Step 3/5
- 40 g pine nuts
- pan
- cooking spoon
In a separate, grease-free pan, toast the pine nuts over medium heat for approx. 2 – 3 min. Then, add the chili, tomatoes, and olives and continue to sauté for an additional 2 – 3 min.
Step 4/5
- ½ lemon
- ½ lime
- fine grater
- citrus press
Zest lemon and lime and juice lime. Add lemon zest and lime zest and juice to pan.
in Berlin