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Ingredients

  • Serves 2 people

  • 2 medium zucchini (spiralized and cut into appropriate lengths)

  • 1 medium eggplant (diced)

  • 10 plum tomatoes (cut to wedges)

  • 2/3 cup sun dried tomatoes (sliced finely)

  • 2 cloves garlic (minced)

  • 2 handfuls of rocket leaves

  • ½ cup baked walnuts (crushed)

  • 1 tsp cayenne pepper

  • a handful of fresh basil leaves

  • 3-4 tbsp olive oil

     

  • salt
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Recipe Courtesy of
Asian Food Network

Zucchini Noodles with Homemade Tomato Sauce

This is an easy low-carb ‘pasta’ dish where the noodles are replaced by zucchini! High in fibre and nutrients, this dish may become your next go-to dish when you’re craving a hearty and healthy meal!
Halal
Halal
Healthy
Healthy
No Alcohol
No Alcohol
No Nuts
No Nuts
No Milk
No Milk
Halal
Halal
Healthy
Healthy
No Alcohol
No Alcohol
No Nuts
No Nuts
No Milk
No Milk
  • Easy
  • 10 min
  • 20 min
  • 10 min
  • 3 steps
  • 11 Ingredients
  • Easy
  • 3 steps
  • 11 Ingredients
  • 10 min
  • 20 min
  • 10 min

Instructions

  1. Prepare the eggplants

    • Preheat the oven to 180°C

    • Sprinkle salt over the diced eggplants to allow them to sweat 

    • After 5 minutes, rinse them and set them aside

    Prepare the eggplants

  2. Roast the eggplants

    • Place the eggplants on a baking tray and drizzle olive oil and a sprinkle of salt over

    • Bake for 8 – 10 minutes, stirring them halfway through


  3. Prepare the sauce

    • In a large skillet, heat 2 Tbsp olive oil over medium heat. Add the garlic, tomatoes, torn basil leaves and sun dried tomatoes, and sauté until the tomatoes are softened

    • Once the eggplants are done, add them to the sauce along with cayenne pepper and the walnuts

    Prepare the sauce

Plate and Serve!

To plate, create a bed of rocket leaves, followed by the spiralized zucchini, topped off with the sauce Finally, sprinkle more crushed walnuts and torn basil leaves to finish

Plate and Serve!
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Ingredients
  • Serves 2 people

  • 2 medium zucchini (spiralized and cut into appropriate lengths)

  • 1 medium eggplant (diced)

  • 10 plum tomatoes (cut to wedges)

  • 2/3 cup sun dried tomatoes (sliced finely)

  • 2 cloves garlic (minced)

  • 2 handfuls of rocket leaves

  • ½ cup baked walnuts (crushed)

  • 1 tsp cayenne pepper

  • a handful of fresh basil leaves

  • 3-4 tbsp olive oil

     

  • salt

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