The thorny zucchini is the fruit of a climbing plant that has South American origins. It's also called "chayote" and belongs to the family of cucurbits. It's covered with needle-like growths, so it must be used in the kitchen without peel to avoid being stung. It tastes sweetish and it has innumerable nutritional properties. It's rich in vitamins, folic acid and has diuretic and hypotensive properties. Excellent ally of good health.
2 thorny zucchini
400 g of pasta
shaved parmesan cheese
extra virgin olive oil
PTake your thorny zucchini and cut the head and the tip.
Peel the zucchini, slice them and remove the central seed of the plant.
Pour plenty of oil into a pan and let the zucchini fry.
Remove the zucchini washers from the pan as soon as they are uniformly browned.
Put them aside in a bowl and salt to taste to counteract the sweetness of the thorny zucchini.
Bring a pot full of water to boil and cook the pasta.
Season your pasta with a little mint, a sprinkling of shaved parmesan cheese and serve.