Zucchini spaghetti with fresh tomato sauce

Chop the basil coarsely. Cut the ham into strips of half a centimeter thick. Plan the Grana Padano paper thin. Cut the tomatoes in four and mash them with the paprika powder, freshly ground pepper and half of the basil in the blender until a nice smooth sauce.

Heat half of the olive oil in a pan and gently fry the onion. Pour in the sauce. Heat for 8-10 minutes, stirring until the sauce becomes thicker and darker in color. Add salt to taste.

Meanwhile, season the courgettes into pretty spaghetti twigs with the spiral cutter. Heat the zucchini spaghetti in a frying pan with the rest of the olive oil in between for 3-4 minutes. In the end, create the rest of the basil.

Serve the zucchini spaghetti with the tomato sauce over it. Divide the ham bars and Grana Padano over them.