No Pasta, Crunchy Spaghetti
Zucchini can be used as a healthy substitute for pasta, providing a low-carb and gluten-free option.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 4 medium Zucchini
- 2 medium Tomatoes
- 2 medium Bell Peppers
- 2 tablespoon Olive Oil
- 4 clove Garlic
- 1 teaspoon Dried Oregano
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 10 leaves Fresh Basil
- 4 tablespoon Parmesan Cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the zucchini into thin, spaghetti-like strips using a spiralizer or a vegetable peeler.
- Slice the tomatoes and bell peppers into thin strips.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant.
- Add the zucchini, tomatoes, bell peppers, dried oregano, salt, and black pepper to the skillet. Sauté for 5-7 minutes, until the vegetables are slightly softened.
- Transfer the mixture to a baking dish and bake for 15-20 minutes, until the vegetables are tender and slightly crispy.
- Remove from the oven and let it rest for 5 minutes.
- Garnish with fresh basil leaves and grated Parmesan cheese.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 30g10%
- Sugars 5g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.