Zucchini spaghetti


Ingredients for one person:

15′ of preparation

– 100g of gluten-free spaghetti

– Half a zucchini

– Two tbsp. olive oil

– 100ml Ecomil coconut cooking cream

– Half a red onion

– One tbsp. tamari

– One tbsp rosemary



  1. Fry the courgettes with the red onion (cut into rings) in a little bit of olive oil over medium heat for about ten minutes and then add the rosemary.
  2. In a pot of boiling water, prepare the spaghetti according to the instructions in the package.
  3. After about ten minutes put the Ecomil coconut milk and tamari in the frying pan and let it brown until the pasta is ready.
  4. Once cooked, drain them and add the spaghetti into the pan.
  5. Mix and serve!


Thank you to Marie for her recipe.

Find her recipes on Instagram: @mary.capelle