Zucchini Spaghetti With Carrots Recipe
This light dish, prepared by giving vegetables a spaghetti form, is an ideal option for diet menus and those who prefer a healthy diet. You can complement it with yoghurt or minced meat and consume it as a main meal rich in protein, fiber and vitamins. Enjoy your meal!
Ingredients:
For: 4 People
Prep: 10 Min
Cook: 30 Min
| Zucchini | 3 Qty |
| Carrot | 2 Qty |
| Garlic | 2 Clove |
| Minced Meat | 200 Grams |
| Liquid Oil | 1 Tbsp |
| Yogurt | 1 Bowl |
Steps:
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Remove the peels of carrots and zucchinis and wash them. Using a vegetable peeler, chop it into strips as thin as possible. Scrape the zucchini from top to bottom, leaving the core part.
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Heat the oil in a shallow pan. Finely chop 1 clove of garlic and fry it in the pan for 5-10 seconds. Before the vegetables, sauté the carrots by turning them upside down until they become soft.
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Add the zucchinis, turn them upside down and cook until the vegetables are soft. Keeping the vegetables fresh will preserve their vitamin values. Therefore, do not overcook.
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If you are making clotted cream, chop 1 onion and add it to the pan. When the onions turn pink, add the minced meat and fry. Add grated tomatoes and cook.
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For the sauce, crush the garlic and add it to the yoghurt and mix.
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Place the vegetable spaghetti on a serving plate. Pour it over minced meat or yoghurt sauce if you wish. You can use both sauces together if it suits your taste. Enjoy your meal!
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Note: If you are going to consume the vegetable spaghetti cold, we recommend you drizzle it with olive oil and serve it with garlic yoghurt.
45 Min
