Spaghetti with Baked Zucchini and Tomato Sauce

Ingredients

• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 1 large can peeled tomatoes
• Salt
• pepper from grinder
• 1 pinch sugar
• 1 tbsp finely chopped basil
• frying oil
• 2 Zucchini
• 60 g flour
• 40 g grated Parmesan
• 1 pinch salt
• 150 ml milk
• 1 egg (size M)
• some flour
• 350 g spaghetti
• Salt

Instructions

1. 1.

   For the tomato sauce, peel and dice onion and garlic. Heat olive oil. Sauté onion and garlic in it. Add tomatoes with liquid. Break up tomatoes with a spoon. Simmer until thickened, stirring occasionally. Season with salt, pepper, and sugar, then stir in herbs.

2. 2.

   Heat frying fat to 175°C. Rinse, trim, and slice zucchini. Mix flour with parmesan, salt, milk, and egg. Dust zucchini slices with flour mixture and dip portions into batter. Fry zucchini slices until golden brown, then drain on paper towels.

3. 3.

   Cook spaghetti in plenty of salted water according to package instructions until al dente. Drain and set aside. Combine spaghetti with tomato sauce and baked zucchini, then serve.