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

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

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 & 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 & 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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