Zucchini spaghetti
A source of fiber and antioxidants, this dish supports heart and digestive health. The delicate taste of zucchini combined with tomatoes and garlic creates a light and fragrant appetizer, perfect for a keto diet.
| Allowed on diets | |
|---|---|
| Keto | |
| Paleo | |
| Mediterranean | |
| Anticandidal (ACD) | ? |
| FODMAP | ? |
| AIP | ? |
| DASH | ? |
| GAPS | ? |
| Low Lectin Diet | ? |
| Low Histamine Diet | ? |
| Gluten-free Casein-free (GFCF) | |
| Specific Carbohydrate Diet (SCD) | ? |
| Low Oxalate Diet | ? |
| MIND | ? |
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.
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