While vegetables are in season, it’s time to try a simple and quick dish – zucchini spaghetti with tomatoes.
Ingredients:
Zucchini – 2 pcs.
Tomato – 2 pcs.
Garlic – 2 cloves.
Vegetable oil – 2 tablespoons
Sugar – 0.5 tsp
Salt – to taste
Preparation:
Step 1
Prepare all the ingredients. Thoroughly wash the zucchini and tomatoes, peel the garlic.
We recommend using fleshy tomatoes, they will give less liquid during cooking.
In addition to tomatoes, other vegetables can also be added to this dish.
Step 2
Heat vegetable oil in a pan. Pass the garlic through a press or finely chop and lightly fry for 1-2 minutes.
Step 3
Put the tomatoes in boiling water for 1-2 minutes, then in cold water and peel them. Cut the tomatoes into strips.
Step 4
Add the chopped tomatoes to the pan with the garlic, add sugar to neutralize the acid of the tomatoes and cook for 3-4 minutes until the tomatoes are soft.
Step 5
Cut the zucchini into thin, long strips using a grater for Korean carrots. If the zucchini are young, it is not necessary to peel them.
Step 6
Add zucchini to the pan with tomatoes and garlic, add salt and cook for another 4-6 minutes until the zucchini is soft.
It is better not to stir the zucchini in the pan or to do it with culinary tongs so as not to damage the tender spaghetti.
It is important not to overcook the zucchini – they should be soft, but at the same time remain slightly crispy inside.
Step 7
Serve zucchini hot as a side dish to meat or fish, or as an independent dish, garnished with fresh herbs.
Delicious!