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

Prev Recipe

Zucchini Spinach Frittata

Next Recipe

Zucchini Fritters with Pineapple Chilli Jam

Categories:

Reviews

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

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

Share Recipe

Email
Copy Link

We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

By clicking "Accept", you agree to our use of cookies and similar technologies.