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Zucchini Spaghetti

Chef by Gergely Zsolnay

 

A refreshing and special form of zucchini for warm summer days. A little cheer, a little freshness, a little uniqueness, a little health. Due to its composition, it excellently supports the functioning and regeneration of the microbiome!

Ingredient (for 2 persons)

  • Zucchini 500g
  • Olive oil (extra virgin) 30ml
  • Sea ​​salt 7g
  • Black sesame seeds 15g
  • Lemon juice 25ml
  • Lemon peel 10g
  • Balsamic vinegar cream 15ml
  • Coconut chips 20g

Step 1

  • We cut the zucchini into long and thin strips with a mandolin, grater, or spiralizer. It is worth buying young, smaller-sized zucchinis because the skin of older, larger specimens is tough, and the seed cavity is strong and thick, making them less suitable for raw consumption and this dish.

Step 2

  • We place the sliced zucchini in a mixing bowl, sprinkle it evenly with salt, and mix thoroughly. We let it sit for 15 minutes.

Step 3

  • The salt causes the zucchini to shrink slightly and release liquid. Place it in a strainer and let the excess liquid drain. Do not squeeze it out, as this will crush its delicate structure and the final result will not be beautiful.

Step 4

  • We put it back in the clean mixing bowl, add the oil, lemon juice and zest, as well as the raw coconut chips. We mix thoroughly, let it sit for 5 minutes, and it can be served!

Step 5

  • When serving, drizzle with balsamic cream and sprinkle with black sesame seeds.

+1 Tip

In the recipe, zucchini is used raw. We can vary it with red cabbage, sun-dried tomatoes, fresh salad leaves, and herbs! If we crave a heartier dish, we can complement it with pearl beans, edamame, lentils, quinoa, or other legumes, such as barley. In the fall, definitely try this same recipe by replacing zucchini with pumpkin and sesame with pumpkin seeds!

Chef Mandula, The Kitchen Adventure