Peperonata Zucchetti

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Prep 00:05 Cook 00:20 Makes Serves: 2 Source 28bysamwood.com

Ingredients

1 tablespoon coconut oil
1 clove(s) garlic
1 red capsicum deseeded and chopped
1/2 teaspoon dried oregano
400 g crushed tomato
1 tablespoon white wine vinegar
4 zucchini
4 tablespoon pine nuts toasted
40 g parmesan cheese finely grated
1/4 cup(s) basil roughly torn

Directions

Heat oil in a frypan over low heat. Add garlic, capsicum and oregano and cook for 10 minutes.

Add tomatoes and vinegar and cook for another 10 minutes then, using a stick blender, blitz to a chunky sauce. Season with salt and pepper.

Spiralize or finely shred zucchini and press between paper towel to remove excess moisture. Add to frypan and stir through to lightly cook.

Divide between two plates and top with pine nuts, parmesan and basil before serving.

Nutrition

Energy 1722kj Calories 412cal Protein 14g Fibre 10g Fat 20g Saturated Fat 7g Carbs 32g Sugar