500 g of zucchini
1 tablespoon of salt
3 cloves of garlic, minced
6 tablespoons of olive oil
1 red bell pepper, diced
1/2 cup of pitted black olives, sliced
1/4 cup of chopped fresh parsley
250 g of cooked spaghetti (al dente) and drained
4 large eggs, lightly beaten
Salt and black pepper to taste
500 g of zucchini
1 tablespoon of salt
3 cloves of garlic, minced
6 tablespoons of olive oil
1 red bell pepper, diced
1/2 cup of pitted black olives, sliced
1/4 cup of chopped fresh parsley
250 g of cooked spaghetti (al dente) and drained
4 large eggs, lightly beaten
Salt and black pepper to taste
Cut the zucchini into 1 cm cubes and sprinkle with salt
Place a plate on top and let it sit for 45 minutes
Drain the zucchini, rinse under cold water, and squeeze out excess moisture
Lay the zucchini slices on paper towels
In a skillet, sauté the garlic and 3 tablespoons of olive oil over low heat, stirring until golden brown
Add the red bell pepper, cover the skillet, and cook until tender
Combine the zucchini with the cooked vegetables and cook for an additional 10 minutes
Add the olives and parsley
In a bowl, mix together the spaghetti and zucchini mixture
Let it cool for 2 minutes
If necessary, season
Mix in the eggs very well
In a non-stick skillet, heat the remaining olive oil over medium-high heat until hot but not smoking
Add the spaghetti and egg mixture, spreading with 2 forks to cover the skillet
Reduce the heat to low and cook the fritters, shaking the skillet occasionally, for 3 minutes or until the bottom is golden brown
Transfer the fritter to a plate, slide it out of the skillet, and flip it over to cook the other side
Serve cut into portions
Serves 6
Calories per serving: 413
