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My Easy Recipes: Real Food & Real Flavor! Zucchini tagliatelle

Zucchini Tagliatelle - recipe

1. Using a vegetable peeler, slice 2 medium-sized zucchini lengthwise into thin, wide strips, resembling tagliatelle pasta. Aim to peel continuous strips along the entire length of the zucchini.
2. Lightly salt the zucchini strips (about a small teaspoon of salt) and place them in a colander to drain for at least 30 minutes.
3. While the zucchini is draining, prepare the tomato sauce in a saucepan. Gently sauté the chopped onion in two tablespoons of olive oil until softened. Add fresh basil, oregano, a pinch of salt, and half a teaspoon of honey. Pour in the finely chopped tomato pulp. Simmer the sauce for about 5 minutes.
4. In a wide pan, heat a tablespoon of olive oil and sauté the zucchini strips for 3 minutes, just until they release their aroma.
5. Divide the zucchini strips between two plates. Top with torn buffalo mozzarella and pour the tomato sauce over them.
6. Sprinkle with fresh herbs and serve.

For detailed instructions, check my recipe on Samsung Food, where you can also find Nutritional information, Nutrition balance score, Glycemic Index, and more.

Zucchini as a Pasta Substitute
Zucchini's mild flavor and tender texture make it a versatile and delicious stand-in for pasta. By swapping out traditional pasta for zucchini noodles, or "zoodles," you can significantly reduce the carb and calorie content of your meal while boosting its nutritional value.
Zoodles are incredibly easy to prepare. You can use a spiralizer to create long, spaghetti-like strands, or a vegetable peeler to make wider ribbons. They can be enjoyed raw in salads, lightly sautéed, or even baked. The possibilities are endless!

Remember: The skin of zucchini contains valuable nutrients, so try to leave it on whenever possible.
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