Slice the zucchini into spaghetti-like strips using a mandoline. Place all the strips in a large bowl. Do the same with the carrot.

Toast the breadcrumbs with one garlic clove in a skillet until golden. Remove the breadcrumbs and garlic and set aside in a small bowl. Next, take the cherry tomatoes, cut them as you like, and sauté them in the skillet with the other garlic clove.

If you have any leftover zucchini pieces, quickly sauté them as well so nothing goes to waste. Bring a pot of water to a boil, add salt, then cook the zucchini and carrot 'spaghetti' for no more than 1 minute. Drain well. Now assemble the plates: first arrange the vegetable spaghetti, then add the sautéed tomatoes, and finally sprinkle generously with the toasted breadcrumbs. Your zucchini spaghetti is ready!

A vegetarian and vegan main course that everyone will enjoy if they give it a try! Enjoy!