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Zucchini pasta with tomatoes and feta

Zucchini pasta with tomatoes and feta

Preparation time:
40 min
Difficulty level:

Nutritional values:

22 g
24 g
31 g


Olive oilOlive oil 1 Tablespoon
Onion (fresh)Onion (fresh)1 (100 g)
Garlic (fresh)Garlic (fresh)½ (1,5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Feta, sheep cheese, shepherd cheese (approx. 30% fat)Feta, sheep cheese, shepherd cheese (approx. 30% fat) 100 g
Tomato pieces, chopped tomatoes (canned)Tomato pieces, chopped tomatoes (canned) 200 g
Zucchini (fresh)Zucchini (fresh)2 (420 g)


Step 1:
Wash the zucchini and cut off the ends. With a peeler cut the zucchini lengthwise into strips. Peel to the cores. Either discard the rest or cut it into small pieces and add it to the sauce.
Step 2:
Put zucchini ribbon noodles in a colander and sprinkle with salt. Peel onion and cut into small pieces. After a while, pat the "ribbon noodles" dry with some kitchen paper.
Step 3:
Heat a little oil in a frying pan. Fry the zucchini strips with the onions. Add the tomatoes and the feta cut into cubes. Add the pressed garlic and the other spices. Simmer the whole thing only briefly, otherwise the zucchini will be too soft.

Macronutrient distribution:

The recipe Zucchini pasta with tomatoes and feta is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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