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

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!

Difficulty: Easy

Preparation: 10 min
Cook: 20 min
Clean up: 10 min

Steps: 3 steps
11 Ingredients

Difficulty: Easy
Steps: 3 steps
11 Ingredients

Preparation: 10 min
Cook: 20 min
Clean up: 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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Name: Zucchini Noodles with Homemade Tomato Sauce
Prep time: P0Y0M0D0H10M0S
Cook time: P0Y0M0D0H20M0S
Total time: P0Y0M0D0H30M0S
Yield: Serves 2 people
Cuisine: Asian
Ingredients: 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