Table of Contents
Zoodles with cherry tomatoes, mozzarella and lemon nut crumbs
If you want to eat low carb or avoid wheat noodles, you don’t have to do without delicious pasta. We use zucchini to make delicious zoodles that are lower in calories and richer in nutrients than conventional pasta. The green vegetables contain plenty of minerals such as calcium, magnesium and iron. In addition, zucchini is full of B vitamins and vitamins A and C and has few calories. Fresh tomatoes, mozzarella and crispy lemon nut crumbs round off the dish.
15 minutes
5 minutes
light
Vegetarisch, Low Carb
Italian
pasta dishes
€ € € €
ingredients
for 4 servings
- 4 Zucchini
- 2 cloves of garlic
- 200 g cherry tomatoes
- 4 sprigs of basil
- 250 g Mini-Mozzarella
- 40 g walnut kernels
- 4 tbsp panko (breadcrumbs without rind)
- 4 tbsp olive oil
- Zest and juice of 1 organic lemon
- Salt, pepper from the mill
preparation
- Clean and rinse the courgettes and cut them into fine, long “spaghetti” using the spiral cutter. Peel and finely chop the garlic. Wash and halve the tomatoes. Rinse the basil, shake dry and set aside a little for garnish. Cut the remaining leaves into thin strips. Drain the mozzarella and cut in half.
- For the crumbs, chop the walnut kernels. Fry together with the panko in a pan with 2 tablespoons of hot oil until golden brown. Mix in the lemon zest and remove from the pan. Briefly sauté the garlic in the remaining oil in the pan. Mix in the zoodles and cook for 2-3 minutes. Toss in the tomatoes with the mozzarella and basil, allow to heat up and season with lemon juice, salt and pepper.
- Arrange the zoodles on plates and sprinkle with the breadcrumbs. Garnish with basil.
Energy and nutritional information for the recipe
| pro Portion | |
|---|---|
| energy | 1,841 kJ 440 kcal |
| fat | 36.0 g |
| carbohydrates | 11.0 g |
| protein | 17.0 g |
