How can I do?

I'll start with the sauce: put the carrot cut into small pieces in a blender with parsley. Hoes.

Add canola oil, malt powder, a pinch of salt with herbs. Mixing again.

Wash zucchini. With a vegetable peeler (or a paring knife) to the unpeeled zucchini long, thin strips that are available and attractive as in cups made.

The sauce is ready!

Ingredients:

• 1 zucchini for the sauce:
• 1 small carrot
• 4 c. in s. rapeseed oil
• 1 c. in s. yeast malt

Total time: Preparation + cooking time: 5 minutes
Yield: 4 people