Ketogenic Spinach Zucchini Spaghetti


  • Fresh Spinach (10 Leaves)
  • Green zucchini (2 Pieces)
  • Cherry Tomatoes (4 pcs)
  • Balsamic Vinegar (1 tablespoon)
  • Parmesan cheese (2 Tablespoons of Wiping)
  • extra virgin olive oil (3 Tablespoons)
  • Salt and Pepper (1 pinch)


Wash and clean the zucchini thoroughly. I put water in a deep pot and boil it.

Let's slice it longitudinally thinly and cut the slices like spaghetti in long lengths.

When the water starts to boil, let's add salt and throw our thin slices of zucchini into it. One minute after boiling, let's drain the zucchini and throw them in cold or even iced water so that the color does not fade.

After waiting for 5 minutes in cold water, let's drain and take it to our serving plate. Let's decorate with spinach leaves and cherry tomato slices, drizzle olive oil and parmesan on it and serve.

ENJOY YOUR MEAL

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