Vegetarian keto roasted zucchini with tomato sauce & feta cheese

I always have tomato sauce prepared and stored in the fridge, as it may be used in so many recipes. So, this time I tried combining it with roasted zucchinis and feta cheese. The result will certainly amaze you!

Vegetarian keto roasted zucchini with tomato sauce & feta cheese
PREP
5 min
COOK
18 min
SERVINGS
2

Nutrition facts

Energy: 442 kcal
Protein: 12.6 gr
Fat: 40.5 gr
Net carbs: 7.0 gr

Ingredients

400 gr zucchini(s)

2 tbsp(s) olive oil (27 gr)

Tomato sauce

2 tbsp(s) olive oil (27 gr)

1 clove(s) of garlic (3 gr)

1 cup(s) of canned tomatoes, diced (240 gr)

2 tsp(s) dried ground oregano (4 gr)

100 gr feta cheese - regular or vegetarian

Seasoning

salt (to taste)

ground black pepper (to taste)

Instructions

Zucchinis

  1. Cut each zucchini into 5-6 slices, lengthwise
  2. Place a skillet over medium heat and add the olive oil
  3. When oil is heated, add the zucchini slices in the skillet, and roast them for about 2-3 minutes on each side or until they reach your desired tenderness
  4. Set aside on a plate and add salt and pepper (to taste)

Tomato sauce

  1. Add the remaining olive oil in the skillet and put it back on medium heat
  2. Chop the garlic clove(s), put in the skillet and saute for 1-2 minutes, while stirring
  3. Then add the canned tomatoes, oregano, salt and pepper to taste, stir and let the sauce boil for 10 minutes
  4. When ready, take out of heat, crumble the feta cheese in the sauce and stir

Serving

  1. Pour the sauce, while still hot, over the roasted zucchinis
  2. Ready to serve

Notes

✔ Zucchini(s) of about 200gr / 7oz each were used

Serving size: 5 zucchini slices

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