Zucchini Tagliatelle

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Using a vegetable peeler, slice the zucchini lengthwise into thin, wide strips, resembling tagliatelle pasta. Aim to peel continuous strips along the entire length of the zucchini.

Step 2

Lightly salt the zucchini strips (about a small teaspoon of salt) and place them in a colander to drain for at least 30 minutes.

Step 3

While the zucchini is draining, prepare the tomato sauce in a saucepan. Gently sauté the chopped onion in two tablespoons of olive oil until softened. Add fresh basil, oregano, a pinch of salt, and half a teaspoon of honey. Pour in the finely chopped tomato pulp (polpa). Simmer the sauce for about 5 minutes.

Step 4

In a wide pan, heat a tablespoon of olive oil and sauté the zucchini strips for 3 minutes, just until they release their aroma.

Step 5

Divide the zucchini strips between two plates. Top with torn buffalo mozzarella and pour the tomato sauce over them.

Step 6

Sprinkle with fresh herbs and serve.