Zucchini pasta with tomatoes and feta
Wash the zucchini and cut off the ends. Using a peeler, cut the zucchini lengthwise into strips. Peel down to the seeds. Either discard the rest...
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Vegetable pan with zucchini and shrimp
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Preparation time:
10 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
600
Calories
10 g
Carbohydrates
35 g
Protein
46 g
Fat
Ingredients:
 | Cherry tomatoes, cocktail tomatoes (fresh) | 4 (80 g) |
 | Olive oil | 2 Teaspoon |
 | Egg, hen egg (organic, free range) | 2 (120 g) |
 | Leeks, leeks (fresh) | ¼ (50 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Chili powder | 1 Pinch(s) |
 | Coriander (dried) | 1 Pinch(s) |
 | sour cream, sour cream (24% fat) | 3 Tablespoon |
 | Giant shrimps (fresh or frozen, organic quality) | 90 g |
 | Zucchini (fresh) | ¾ (157,5 g) |
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Preparation:
Step 1:
Leek cut into fine rings. Cut the zucchini with the peel into quartered slices. Halve tomatoes.
Step 2:
Heat a little oil in a frying pan. Sauté the zucchini and the leeks. Add the shrimps and cook briefly.
Step 3:
Season and add sour cream. Stir in eggs. Chop coriander leaves and mix in as well.
Step 4:
Serve tomatoes cold over food before serving.
Macronutrient distribution:
The recipe Vegetable pan with zucchini and shrimp is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
Stove
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