600 g zucchini
25 g of sun-dried tomatoes
1/2 teaspoon garlic powder (or a little fresh garlic)
1/2 teaspoon onion powder (or a little fresh onion)
1/2 teaspoon oregano
1/2 teaspoon basil
3 tablespoons sunflower seeds
3 tablespoons ground unshelled sesame
2 tablespoons yeast sprinkle
1 tablespoon cold pressed olive oil
fresh basil (for decoration)
Grate the courgettes in a bowl, add half a teaspoon of salt, stir and place in the fridge for a few hours.
Soak sun-dried tomatoes in a small amount of water for a few hours to soften them.
Squeeze the flasks slightly (squeeze to drain the liquid). Place them on a plate and add olive oil, sunflower seeds and sesame seeds. Stir.
Drain the soaked sun-dried tomatoes (do not throw away the water) and mix them together with the peppers, garlic and onion with a stick mixer. To achieve the appropriate density of the sauce, add the required amount of tomato water. Season with oregano, basil and salt.
Pour the sauce over the pasta, sprinkle with yeast sprinkle and garnish with fresh basil.