Zucchini fettuccine with goat cheese
A source of fiber and vitamins, this dish is low in calories and rich in antioxidants. The creamy texture of goat cheese and coconut cream gives it a rich flavor, making it perfect for a keto diet.
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Inventory: Vegetable peeler
Kitchen: Italian
833
Servings: 2 (1 serving ≈ 190 gram)
Digestion time: 4 hour
Grate the zucchini (2 pcs) with a vegetable peeler into long strips (the skin can be left on).
Salt and sprinkle with ground pepper (to taste).
Sauté the zucchini for 3–4 minutes in a pan until they remain al dente.
Do not overcook the zucchini to preserve their delicate texture.
Top with goat cheese (50 g).
For the dressing, add coconut cream (30 ml).
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