Ratatouille with Zoodles

Ratatouille with Zoodles is a vibrant, low-carb twist on the classic French dish, bringing together a medley of fresh vegetables in a rich tomato sauce served over spiralized zucchini noodles. This colorful plate not only delights the palate but also offers a healthy and satisfying meal option.

Ingredients

• Zucchini - 2 medium
• Eggplant - 100 grams, diced
• Red bell pepper - 1, diced
• Yellow bell pepper - 1, diced
• Tomato - 2 medium, diced
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Dried thyme - 1 teaspoon
• Dried basil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh basil - for garnish (optional)

Steps

1. Using a spiralizer, create zoodles from the zucchini and set aside.
2. In a large skillet, heat olive oil over medium heat and add the chopped onion and minced garlic. Sauté until translucent, about 3-4 minutes.
3. Add the diced eggplant and cook for another 5 minutes, stirring occasionally, until softened.
4. Stir in the diced red and yellow bell peppers, and continue to cook for an additional 5 minutes.
5. Add the diced tomatoes, dried thyme, dried basil, salt, and black pepper. Simmer for 10-15 minutes until the vegetables are tender and the sauce has thickened slightly.
6. While the ratatouille is simmering, lightly sauté the zoodles in a separate pan over medium heat for about 2-3 minutes to warm them up without losing their crunch.
7. To serve, place a bed of zoodles on each plate and top with the ratatouille mixture. Garnish with fresh basil if desired.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Packed with vitamins and antioxidants from a variety of vegetables.

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