Angry at the very watery texture of zucchini? Forget all your bad memories, this simple recipe will finally make you feel like summer squash!
Both children and adults, many people avoid zucchini. And it’s a shame, because it’s full of benefits for our body! antioxidant, source of vitamins, Rich in fiber and very low in caloriesZucchini is perfect for preparing a healthy dinner. But alas, I’ve tried everything: in velouté, in cakes, the enemies of zucchini remain: they won’t swallow it! Good news, boss Julian Dubo finally found The trick to getting kids to eat zucchini (and older children). Check out her recipe!
Ingredients for zucchini pasta from Julien Dupuy
Here are the portions that will delight 6-7 little gourmets or 4 big eaters.
- 1 chopped onion
- 1 clove of garlic
- 2 zucchini green
- 1 small yellow zucchini
- 1 bunch of parsley
- 1 bunch of basil
- 1 burrata
- olive oil
- salt pepper
- 400 grams of spaghetti
- 1 pinch of espelite pepper
- 1 organic lemon
Steps to prepare zucchini pasta according to the method of Julien Dupuy
For this recipe, you will need a large saucepan, a blender, a large frying pan and a salad bowl.
- in a pot of boiling salted water, Dip the green zucchini cut into slices Having previously removed the pulp with grains. Add parsley, basil, chopped onion and garlic. Let it simmer for 5 minutes and then dip everything into a bowl filled with ice water.
- After all the ingredients have cooled down, put them in the mixing bowl. Add half of the burrataDrizzle of olive oil, salt, pepper and mix.
- Cut the yellow zucchini into julienne.
- Cook the spaghetti al dente and transfer to the frying pan. Add the yellow zucchini julienne and Finish cooking with the sauce.
Serve the spaghetti with the sauce, and divide the other half of the burrata into small pieces on top. Add a drizzle of olive oil, A little bit of espelite pepper and some lemon zest. You will tell us about it!
