Zucchini bolognese

Zucchini Bolognese

 

You need this:


1 large zucchini, washed and chopped into the skin, cutting "asses" (preferably organic courgettes)
TeriYaki sauce (organic, without additives)
a pinch of celtic sea salt

Side dish:


250 grams of soaked / boiled chickpeas, drained

For the sauce:

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

This is how you make it:
Let a lump of coconut oil melt in a frying pan. Fry the zucchini lines every other turn in about 5-8 minutes. Remove the strings with a slotted spoon or spaghetti spoon from the pan and drain on a piece of kitchen paper.

Mix all the ingredients for the sauce, except the tomatoes, and add them in the frying pan. Bake everything briefly while you keep stirring. Put the tomatoes in a pan and put on medium heat. Add the mixture and cook for 5 minutes while stirring. Puree everything with the hand blender into a smooth sauce. Add the chickpeas and cook for about 3 minutes. Serve the sauce next to the courgette strings over two plates.

Source / photo: Monique van der Vloed

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