Caramelized Zucchini Pasta with Lemon
ItalianMainshigh proteinvideocomfort foodbudget friendlyquick
TOFU+36g protein
Recipe by Nikoleta · @surovadcerka
Four hundred grams of zucchini cooks down to about a hundred and sixty, and that reduction is the entire dish. Grate it, salt it, leave it half an hour, then squeeze it dry — and keep the salty liquid you squeezed out, because it goes back in later as the seasoning for the sauce.
Then fifteen minutes in the pan, spread flat and left alone. Stir it constantly and it steams; leave it to sit and it browns deeply on the underside, which is where all the sweetness comes from. Dark, not burnt.
What you end up with barely looks like zucchini any more. Thirty minutes, one serving, 36 g of protein with the marinated tofu.
Preview — the exact amounts and the full method are in the app.
Open in Tofu
Ingredients
pasta
- 400 g zucchini
- 1/2 tsp salt
- 1 tbsp olive oil
- 100 ml zucchini liquid
- 1 tbsp nutritional yeast
- 1 tbsp vegan butter
- 1/2 lemon zest
- 1/2 lemon juice
- 1 handful fresh basil
- 1/2 tsp black pepper
- 125 g pasta
- 90 g marinated tofu
Contains: gluten, soy
How to make it
Nutrition
885Calories
36 gProtein
109 gCarbs
36 gFat
11 gFiber
per serving
