130g zucchini, prepared with a spiralizer (or alternatively cut julienne style)
130g chopped tomatoes, canned
37g red bell pepper
1 clove garlic
18g cauliflower, roughly chopped
24g green bell pepper
Cut up your zucchini.
In a food processor combine tomatoes, carrots, red bell pepper and garlic and proces until the sauce has reach desired texture (I like mine a little lumpy so it doesn’t feel like your eating baby purée).
Chop cauliflower, and slice mushrooms and green bell pepper.
Optional: heat the sauce in a pan alongside cauliflower and mushrooms (you can skip this step if you want your dish to be completely raw, though I like to heat it up a little bit. I think it brings out the flavours and the warm sauce gives the zucchini a nice texture).
Pour the sauce over the zucchini “spaghetti” and top with sticks of green bell pepper.
Serves one lucky lady or gentleman, at 79 kcal