Zucchini noodles
with lemon cream sauce
Zucchini noodles with lemon cream sauce
Serves 4
PREPARATION: about 30 mins
Ingredients
– 800 g to 1 kg zucchini
– 1 tbsp butter
– 1 small garlic clove, pressed
– 0.5 dl vegetable stock
– 1.8 dl half cream for sauces
– ½ organic lemon, slightly grated peel and 2–3 tsp juice
– 100 g Sbrinz AOP, grated
– 2 tbsp chopped basil
– Salt, pepper, chilli flakes
Preparation
Slice zucchini using a spiral cutter or grate with a Julienne grater.
Heat butter in a pan. Add garlic and zucchini, cover and let steam for 2–3 mins, turning occasionally. Deglaze with stock and half cream sauce, then add lemon peel and juice along with half of the Sbrinz.
Sprinkle with basil and season. Reduce until creamy. Serve with remaining Sbrinz.
Tip: Variant with meat or fish: fry 250 g or chicken or fish strips before zucchini, keep warm. Add zucchini at end.
