Zucchini spaghetti with vegetable balls — Meal
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Macros (per serving)

Fat

19%

(6 g)

Protein

34%

(24 g)

Carbs

47%

(32 g)

20 g Net,

12 g Fiber

276 Calories (per serving)

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Vegetable Dishes

Zucchini spaghetti with vegetable balls

Ingredients

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Onion (fijngesneden)

1 piece

Garlic

1 clove

Brown mushrooms

200 g

Zucchini

2 pieces

Tomatoes

5 pieces

Tomato paste

140 g

Vegetarian minced meat

200 g

Herbs de Provence blend

2 Tbsp

Fresh basil

1 hand

Olive oil

1 Tbsp

Black pepper

to taste

Celtic sea salt

to taste

Instructions

Difficulty

Easy

Prep time

15 min

Cook time

15 min

1

If you have a spirelli at home, you can easily 'spaghetti' the courgettes

by going through them, but if you don't have them, plan them with one

cheese slicer thin ribbons from the courgettes and you have a kind of tagliatelle in it

instead of spaghetti or use the ready-made courgetti from the supermarket. At least

as delicious as!

2

Cut the remaining vegetables into the correct format.

3

Put a dash of olive oil in a frying pan and fry the onion and garlic in it

On. Then add the tomato paste together with the spice mix and stir

all right. Then also add the tomatoes. Mix together and leave

simmer gently.

4

In a second frying pan, fry the mushrooms in a splash

olive oil. After about 2 minutes, add the vegetable balls (or make the vegetarian meatballs) and let them fry for about 3 minutes together with the mushrooms. Add the mushrooms with the vegetable balls to the tomato sauce and mix well

5

Now briefly fry the zucchini in the frying pan. This really only needs to be done

just so they get warm.

6

Spoon the zucchini on the plates and spread the tomato sauce with it

vegetable balls left. Garnish with fresh basil.

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Details

Allergens

Nightshade, Soy, Gluten, Legumes

Diet

Vegetarian, Vegan, Mediterranean, Sirtfood

Course

Dinner

Contributor

Your Meal Planners

Your Meal Planners

194 Recipes, 4 Meal Plans

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