Zucchini spaghetti
Zucchini adds water and fiber, while ghee brings richness and helps the ribbons become tender with lightly browned edges. The vegetable strands work as a simple side or a base for a meat dish.
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Servings: 4 (1 serving ≈ 136 gram)
Digestion time: 2 hour
Cut courgettes (500 g) into long ribbons with a julienne grater or peeler, season with table salt (to taste), and leave for 15 minutes.
Drain the released water and sauté the courgettes ribbons in ghee (42 g) over medium heat until tender, stirring constantly.
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