– 1 medium size zucchini
– 300gr small tomatoes in various colors
– a handful of baby basil leaves
– 5 ts of good quality (Greek) olive oil
– juice of 1/2 lemon
– 2 pinches of sea salt
– fresh grinded pepper
– a spiralizer, if you have one
Wash all vegetables.
Use the spiralizer to make the zucchini spaghetti.
Mix with the olive oil, lemon juice, pepper and salt
Cut half of the tomatoes in half, lengthwise and widthwise. The other half you cut in 4.
Try to put some variation in the cutting of the tomatoes, it will add color & texture to this simple dish.
Place zucchini spaghetti and tomatoes in a bowl. Garnish with the small basil leaves.
You don’t have a spiralizer? No worries. Cut op your zucchini in sticks of 1 X 1 X 5 cm.
Ps By adding the lemon juice to the zucchini, you start up a chemical process similar to cooking a vegetable (or a fish or meat…). So no worries that the raw vegies be too heavy for digestion.