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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
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!
- Easy
- 10 min
- 20 min
- 10 min
- 3 steps
- 11 Ingredients
- Easy
- 3 steps
- 11 Ingredients
- 10 min
- 20 min
- 10 min
Instructions
-
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
-
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
-
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
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
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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
Nutrition
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