The perfect side dish to wow your guests, trick the kids into eating veggies, or just for something a little different!
So easy to throw together, and a lovely warm addition to a meal instead of a salad.
Plus, if you are looking for a gluten free alternative to pasta, this is a great one!
Serves 4
Nutrition
Cal Carbs Sugar Fat Sat fat Prot Fibre
104 7.4 7.1 5.5 .95 3.5 5.3
Ingredients
6 zucchini
2 tbsp avocado oil
2 cloves garlic
1 small red chilli
125g cherry tomatoes
1 tbsp lemon juice
1 teaspoon lemon zest
1/3 cup chicken stock
½ cup chopped basil
Method
1: Using a mandolin or spiral slicer, shred zucchini into thin spaghetti like slices, set aside.
2: Chop garlic cloves finely, deseed and chop chilli, and halve cherry tomatoes.
3: Heat oil in a frypan, and cook garlic and chilli for 1 minute. Add toamtoes and cook for 2 mins until soft. Add lemon juice and zest, and chicken stock, and cook for 2 mins. Turn off heat and add basil. Season to taste.
4: Toss the zucchini pasta through the mixture, and divide evenly between serving plates.
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