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!
  • 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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