Zucchini spaghetti

Rinse the zucchini (2 pcs) and cut them into “spaghetti” using a knife or a special grater for Korean carrots, creating long thin strips.

Drop the tomatoes (2 pcs) into boiling water for 1-2 minutes, then transfer them to cold water. After that, peel the skin off and chop the tomatoes into small pieces.

Finely chop the garlic (2 cloves).

Heat a pan and add olive oil (2 tbsp) along with the chopped garlic. Then add the tomatoes and sauté the mixture for 3-4 minutes until the tomatoes become soft.

Finally, add the zucchini “spaghetti” to the pan, season with salt to taste, and cook on low heat for another 3-5 minutes.