Name: Zucchini spaghetti with vegetable balls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: to taste Celtic sea salt; to taste Black pepper; 1⁄4 piece Onion (finely chopped); 0 cloves Garlic; 50 g Tomato paste; 3⁄4 piece Zucchini; 1 3⁄4 piece Tomatoes; 0 hands Fresh basil; 1⁄4 Tbsp Olive oil; 70 g Brown mushrooms; 3⁄4 Tbsp Herbs de Provence blend; 70 g Vegetarian minced meat

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Zucchini spaghetti with vegetable balls

 If you have a spirelli at home, you can easily &#39;spaghetti&#39; the courgettes  by going through them, but if you don&#39;t have them, plan them with one  cheese slicer thin ribbons from the courgettes and you have a kind of tagliatelle in it  instead of spaghetti or use the ready-made courgetti from the supermarket. At least  as delicious as! 

 Cut the remaining vegetables into the correct format. 

 Put a dash of olive oil in a frying pan and fry the onion and garlic in it  On. Then add the tomato paste together with the spice mix and stir  all right. Then also add the tomatoes. Mix together and leave  simmer gently. 

 In a second frying pan, fry the mushrooms in a splash  olive oil. After about 2 minutes, add the vegetable balls (or make the vegetarian meatballs) and let them fry for about 3 minutes together with the mushrooms. Add the mushrooms with the vegetable balls to the tomato sauce and mix well 

 Now briefly fry the zucchini in the frying pan. This really only needs to be done  just so they get warm. 

 Spoon the zucchini on the plates and spread the tomato sauce with it  vegetable balls left. Garnish with fresh basil. 

Zucchini spaghetti with vegetable balls

Zucchini spaghetti with vegetable balls

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