Zucchini Pasta Alla Checca

Ingredients

• Zucchini1 count (200 g)
• Tomato1/2 count (65 g)
• Garlic1 clove (3 g)
• Basil6 count (3 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Remove the ends of the zucchini.

2. 2

   Step 2

   Then cut into long and thin strips. You can use a vegetable spiralizer.

3. 3

   Step 3

   Heat a pan over high heat. In the meantime, pour half the oil, add the zucchini and season with salt and pepper.

4. 4

   Step 4

   Stir and cook for 2 minutes. Then cover and let cook for 3-5 minutes while stirring from time to time. Turn off.

5. 5

   Step 5

   At the same time, chop the garlic and cut the tomato into small pieces. You can also use cherry tomatoes.

6. 6

   Step 6

   Heat the remaining oil in another pan and, once heated, add the tomato, salt and pepper and let cook for 2 minutes.

7. 7

   Step 7

   Stir, add the garlic, cover and let cook for 3 more minutes.

8. 8

   Step 8

   Finally add the fresh basil leaves and serve with the zucchini.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Zucchini Pasta Alla Checca can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.