You need this:

1 large zucchini, washed and in their skins, cut off “butts” (preferably organic courgettes)
TeriYaki sauce (organic, without additives)
a pinch of celtic sea salt

Side dish:

250 grams soaked/cooked chickpeas, drained

For the sauce:

1 small zucchini, washed and peeled, cut into small cubes
1 red onion, finely chopped
400 grams tomatoes, cooked and peeled
a generous pinch of celtic sea salt
1 tablespoon lovage root
a small piece of fresh ginger root, grated
1 tablespoon marjoram
1 tablespoon tarragon
2 drops Greensweet liquid stevia natural

This is how you make it:
Melt a knob of coconut oil in a frying pan. Bake the courgette strands alternately for about 5-8 minutes. Remove the strands from the pan with a slotted spoon or spaghetti spoon and drain on a piece of kitchen paper.

Mix all the sauce ingredients, except the tomatoes, together and add to the skillet. Fry everything briefly, while you keep stirring. Place the tomatoes in a saucepan and place over medium heat. Add the mixture and let it cook for 5 minutes while you keep stirring. Puree everything with a stick blender until smooth. Add the chickpeas and cook for about 3 minutes. Serve the sauce next to the zucchini strands on two plates.

Source/photo: Monique van der Vloed