Light Zucchini Carbonara

Name: Light Zucchini Carbonara
Ingredients: 2 medium zucchini (about 5 oz/150g each); 1 large egg; 1 egg yolk; 4 slices lean cured beef (such as bresaola); 2 tablespoons light cream cheese (such as Philadelphia Light); Black pepper, to taste; Salt, to taste

lamentegrassa @cook_17505984

A delicious, super light dish that's easy to make, especially in the summer. Perfect for those who love vegetables and bold flavors but want to stay fit. (Recipe for 2 people)

lamentegrassa @cook_17505984

A delicious, super light dish that's easy to make, especially in the summer. Perfect for those who love vegetables and bold flavors but want to stay fit. (Recipe for 2 people)

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Ingredients

2medium zucchini (about 5 oz/150g each)
1large egg
1egg yolk
4 sliceslean cured beef (such as bresaola)
2 tablespoonslight cream cheese (such as Philadelphia Light)
Black pepper, to taste
Salt, to taste

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Steps

1

Peel and cut the zucchini into julienne strips. Bring a small pot of salted water to a boil and cook the zucchini for about 50 seconds, depending on how crisp you want them.
2

Meanwhile, in a separate skillet, toast the slices of bresaola (cut into strips) until slightly crispy.
3

In a bowl, beat the whole egg and egg yolk with salt and plenty of black pepper.
4

Once the zucchini are cooked, transfer them to the skillet with the bresaola. Add the light cream cheese and stir over low heat until combined.
5

Add the eggs and continue stirring over low heat until a creamy sauce forms. Serve on a flat plate with a sprinkle of black pepper on top.