Mexican Zucchini Spaghetti

Knorr
When looking for vegetarian recipes, a great option can be this Mexican Zucchini Spaghetti recipe, which includes tomato, corn, the salty touch of panela cheese, and an extra of olive oil for better texture Remember that recipes with zucchini are a great healthy option because they are rich in antioxidants that could slow down aging.
Reviewed by Editorial Team of Kiwilimón
4.2
|
5 comentarios
1741
Favorites
Collections
Planner
Grocery List
Ingredients
4
Servings
  • 6 pumpkins
  • 1 tablespoon olive oil
  • 1/4 onions, finely chopped
  • 1 clove garlic, finely chopped
  • 2 tomatoes, chopped
  • 3/4 cups ear corn, yellow
  • 2 serrano chiles, in thin slices
  • 10 cherry tomatoes, in halves
  • 1 tablespoon Knorr® vegetable bouillon
  • 1/2 avocados, in slices, for decoration
  • 1 sprig fresh cilantro, for decoration
  • 1 tablespoon panela cheese, for decoration
Preparation
20 mins
15 mins
Low
  • Using a knife, cut the zucchinis into very thin strips lengthwise to give the shape of spaghetti.
  • In a deep skillet over medium heat, heat the olive oil and cook the onion and garlic until translucent. Add the tomato and cook until it releases its juice. Add the corn, serrano chili, cherry tomatoes, and cook for 1 more minute.
  • Add the zucchini spaghetti and cook for 2 more minutes, season with Knorr® vegetable broth and oregano.
  • Serve the spaghetti with avocado, cilantro, and crumbled panela cheese.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by