The Zucchini Spaghetti a la Mexicana is a delicious and healthy alternative to the traditional dish. The combination of tomato, corn, and olive oil creates an explosion of flavors. A simple, colorful recipe that will delight your palate. Dare to try it.
In a deep skillet, cook the onion and garlic until transparent; then, add the tomato and cook until it releases its juice.
Add the corn, serrano chili, and cherry tomatoes, and cook for one minute.
Next, add the zucchini spaghetti and cook for an additional 2 minutes, seasoning with vegetable broth and oregano.
When serving, accompany with avocado, cilantro, and crumbled panela cheese.
Enjoy your meal.
Zucchini Spaghetti a la Mexicana
Ingredients
6 Pieces of zucchini
1 tablespoon of Olive oil
¼ Finely chopped onion
1 Finely chopped garlic clove
2 Chopped tomatoes
¾ cup of Yellow corn
2 Thinly sliced serrano chilies
10 Halved cherry tomatoes
1 tablespoon of Vegetable broth
½ Sliced avocado
1 Cilantro sprig for garnish
1 tablespoon of Panela cheese for garnish
Preparation
Step 1 : Using a knife, cut the zucchini into very thin strips lengthwise to form 'spaghetti'.
Step 2 : In a deep skillet over medium heat, heat the olive oil and cook the onion and garlic until transparent.
Step 3 : Add the tomato and cook until it releases its juice.
Step 4 : Then, add the corn, serrano chili, and cherry tomatoes, cooking for one more minute.
Step 5 : Incorporate the zucchini spaghetti and cook for an additional 2 minutes, seasoning with vegetable broth and oregano.
Step 6 : Finally, serve the zucchini spaghetti with avocado, cilantro, and crumbled panela cheese.
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