Preparation time: 45 min
Cooking time: 5 min
Serves 6

 INGREDIENTS

• 2 green zucchini
• 2 yellow zucchini
• 3 carrots
• 9 oz tomato sauce
• 2 oz Parmesan cheese shavings
• Salt & pepper

METHOD

Wash vegetables and peel carrots.

Cut all vegetables into thin strips.

Boil salted water in the stock pot and cook the carrots for 1 minute, and then the zucchini for 30 seconds.

After cooking the vegetables, heat the tomato sauce in the stock pot and add the vegetables to coat them in sauce.

Adjust seasoning and add Parmesan shavings.