Summer, heat, to bother at the stove there is absolutely no desire. Such cases, you can make zucchini fettuccini or yellow zucchini. This wonderful dish is ideal for people with almost any food preferences, because there are no animal products in it origin and ingredients are not heat treated (well, only olive oil is possible in production). So for those who already broke their heads how to please everyone and who do not want in the summer raise the temperature in the apartment due to the heat of the stove is worth taking this recipe for service. Nutritional value of one serving: (total 4) Calories 250, total fat 20 g., Saturated fat g., Proteins 5 g., carbohydrates one 4 g, fiber g., cholesterol mg., sodium mg., sugar g.
The author of the recipe is chef Ani Fe – the owner of the web design studio and web project developer, author of books on healthy eating and the use of untreated organic organic raw of products
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Time: 45 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 large zucchini or yellow zucchini
- 5 medium tomatoes on a branch
- 1/4 Art. olive oil, plus extra for spatter
- 0.5 clove garlic, chop
- 1 tsp chopped jalapeno peppers
- 1/4 Art. chopped pine nuts plus optional for topping
- 1/4 Art. chopped basil
- 1 tsp chopped oregano
Recipes with similar ingredients: zucchini, yellow zucchini, tomatoes, jalapenos, pine nuts, oregano, basil
Recipe preparation:
- Trim and peel the zucchini, then, with chop shredders or peelers cut along thin wide ribbons (stop when you get to the seeds). Cut the ribbon into strips 6-12 mm wide. so that they look like fettuccine. Transfer to a colander and mix with 3/4 tsp. salts; leave drain in the sink for about 30 minutes, mix occasionally. Rinse and dry thoroughly.
- Using a sharp peeler, peel the tomatoes from peels, then cut them in half horizontally and squeeze out of them sunflower seeds. Punch to puree in a food processor or blender 1 tomato with olive oil, garlic, jalapenos and 1/4 each tsp salt and pepper. Pour into a cup. Slice the remaining 4 tomatoes and pour them into the same cup; add pine nuts, basil, oregano and salt to taste.
- Arrange the zucchini in plates, add the tomato sauce on top. Sprinkle with additional pine nuts and sprinkle with olive butter. Recipe “pasta” from eggplant stewed in cream.
