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!
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 vegetarian feta cheese
Seasoning
salt (to taste)
ground black pepper (to taste)
Instructions
Zucchinis
- Cut each zucchini into 5-6 slices, lengthwise
- Place a skillet over medium heat and add the olive oil
- 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
- Set aside on a plate and add salt and pepper (to taste)
Tomato sauce
- Add the remaining olive oil in the skillet and put it back on medium heat
- Chop the garlic clove(s), put in the skillet and saute for 1-2 minutes, while stirring
- Then add the canned tomatoes, oregano, salt and pepper to taste, stir and let the sauce boil for 10 minutes
- When ready, take out of heat, crumble the feta cheese in the sauce and stir
Serving
- Pour the sauce, while still hot, over the roasted zucchinis
- Ready to serve
Notes
✔ Zucchini(s) of about 200gr / 7oz each were used
✔ Serving size: 5 zucchini slices
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