Zucchini pasta
Zucchini noodles are a popular, low-histamine alternative to classic pasta and are ideal for a histamine-conscious diet. This light zucchini recipe is quick to prepare, easy to digest, and perfect for anyone looking to maintain a gentle and balanced diet while managing histamine intolerance. Whether as a healthy low-carb option or a wholesome everyday meal, zucchini noodles can be combined in many ways and provide enjoyment without unnecessary strain.
What is required?
| 1 | yellow zucchini |
| 1 | green zucchini |
| 1 | small onion |
| 1 | Garlic clove |
| 100 g | Sour cream or crème fraîche |
| 70 g | Herb butter |
| 50 g | Parmesan |
| 1/2 tsp | Salt |
| 1 dash | Lemon Juice |
| black pepper to taste |
Preparation
Wash the zucchini and cut them into noodles using a spiralizer. Dice the onion and garlic clove and grate the Parmesan if necessary. Melt the herb butter in a pan and sauté the onion and garlic for 2 minutes over medium heat. Add the zucchini noodles and season with salt and pepper to taste. Sauté over medium-high heat for 3 minutes. Add the Parmesan, sour cream, and lemon juice and let it sit for 1 minute.
| Working Hours | Ready in | Level |
|---|---|---|
| 15 min | 15 min |
easy |
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