Spaghetti with Fried Zucchini and Tomato Sauce
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
653
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calories | 653 kcal | (31 %) | ||
Protein | 21.8 g | (22 %) | ||
Fat | 27.2 g | (23 %) | ||
Carbohydrates | 79 g | (53 %) |
Author of this recipe:

EAT-SMARTER
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Ingredients
for
4
- For the tomato sauce
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 1 lg can peeled tomatoes
- salt
- freshly ground pepper
- 1 pinch sugar
- 1 Tbsp finely chopped Basil
- For the zucchini
- Frying oil
- 2 zucchini
- 60 grams Pastry flour
- 40 grams finely grated Parmesan
- 1 pinch salt
- 150 milliliters milk
- 1 egg (medium-sized)
- a little Pastry flour
Preparation steps
1.
For the tomato sauce, peel and dice onion and garlic. In a pot, sauté onion and garlic in olive oil. Add tomatoes with their liquid and crush with a wooden spoon. Simmer until thickened, stirring occasionally. Season with salt, pepper and sugar and stir in herbs.
2.
In a large pan, heat frying oil to 175°C (approximately 350°F). Rinse, trim and cut zucchini into slices. Mix flour with Parmesan and season with salt. Mix in milk and egg. Dredge zucchini slices in a little flour and dip in batter. In batches, fry zucchini slices in hot oil until golden-brown. Drain on paper towels.
3.
Cook spaghetti in plenty of salted boiling water until al dente, according to package directions. Drain. Serve spaghetti topped with tomato sauce and fried zucchini.