Zoodles With Tomato Sauce and Walnuts Recipe

Add walnuts and parmesan cheese for protein and fat, and you have an Italian-inspired keto vegetarian meal.

Ingredients: 

• ¼ small onion, chopped 
• 3 cloves garlic, minced 
• 3 tbsp olive oil 
• 3 pinches salt 
• 2 pinches ground black pepper 
• 1 large zucchini 
• 2 cups tomato, chopped 
• ¾ cup parmesan cheese, grated 
• ¼ cup walnuts, chopped 
• 1 pinch dried oregano
• 1 pinch dried thyme
• 6 fresh basil leaves  

Instructions: 

1. Cut zucchini into thin, noodle-like strips, or use a vegetable spiralizer. Toss with salt and place in a colander to drain for 10 minutes.
2. Heat half of the olive oil in a non-stick frying pan over medium heat. Add zucchini noodles and fry for 2–3 minutes. Season with a pinch of salt and ground black pepper. Remove from the pan.
3. Add the remaining olive oil to the same pan. Add chopped onion and minced garlic and cook for 30 seconds. Add chopped tomatoes and season with salt, ground black pepper, dried thyme, and dried oregano. Continue cooking over medium-low heat for 8–10 minutes or until tomatoes have cooked down.
4. Serve zucchini noodles on a plate with tomato sauce, chopped walnuts, grated parmesan cheese, and basil leaves. Enjoy!

*NOTE: Feel free to adjust the seasoning to your taste or use your favorite spices instead.