One of the most difficult parts of going keto is cutting out carbs, such as pasta. There are so many delicious pasta dishes that you just can't eat anymore like skillet spaghetti and lemon basil pasta. At least, that's how it might seem at first.
These keto zucchini noodles ("zoodles") are a delicious way to swap out your pasta for something that's a little more low carb.
While there isn't any real substitute for some classic spaghetti and meatballs, this zucchini noodles and creamy tomato sauce doesn't have to compete; it's delicious all on its own.
Substituting pasta doesn't mean substituting flavor and satisfaction. It's creamy like my tuna alfredo casserole and creamy burrito casserole but low in carbs like my breadcrumb free bison meatloaf.
By the end of this, you will have all the know-how you'll need to make this delicious low carb recipe for yourself.
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Ingredients
These are the ingredients for the zucchini noodles and tomato sauce for this recipe.
- olive oil - Just regular olive oil; there is no need for EVOO (extra virgin).
- onion - Yellow onions are the best option for low carb dishes.
- low-carb tomato sauce - Use tomato sauce with no added sugar.
- vegetable broth - Also try to find broth with no added sugar.
- heavy cream - Heavy cream is high fat and low carb, making it great for the keto diet.
- bocconcini balls - Little balls of mozzarella cheese to add some fat and protein.
- zucchinis - The zucchinis will be spiralized to give them the shape of noodles.
*Check recipe card for full ingredients and amounts.
Tweaks
The simplicity of the ingredients makes this keto pasta recipe especially easy to customize.
- Add a little heat with a sprinkle of red pepper flakes in the sauce.
- Top with some funky aged Parmesan cheese for a little more salty, nutty complexity in the dish.
- Throw in some butter-sautéed mushrooms. The possibilities are endless.
How to Make Zoodles
- Make the sauce. Heat a pot to medium-low heat. Add the olive oil and sauté the onions until soft (5-10 minutes). Add the tomato sauce, vegetable broth, heavy cream and paprika. Add salt and pepper, to taste. Mix well and cook for 5 minutes. Keep warm.
- Spiralize the zucchini. Cut the ends off of the zucchini and then cut into long strips (like noodles) using a spiralizer or sharp knife. Discard the seedy core.
- Cook. Bring a pot to medium heat. Heat the olive oil and add the garlic. Let it cook for 1 minute. Add the zucchini strips and stir. Add salt, pepper and Italian herbs. Cook for a couple of minutes.
- Serve. Serve the zucchini noodles with the tomato sauce and top with one bocconcini in each dish.
Storage
- You can easily store both the cooked sauce and spiralized zucchinis in the fridge for 2-3 days.
- They freeze for even longer (up to 3 months for best quality), meaning you can have this delicious and nutritious meal prepped and ready for you at all times.
Recipe FAQs
Yes, they do have some carbs, although a fairly low amount. These zucchini noodles have approximately 17 grams of carbs per serving.
Zucchini is a food that you can eat on a keto diet and this is the main ingredient in zoodles, in place of regular pasta. However, it will depend on the rest of your daily intake of food.
There is no difference. The words zucchini and noodles are combined to make 'zoodles'.
More Delicious Low Carb Recipes to Try
If you tried this Keto Zucchini Noodles (Zoodles) Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Keto Zucchini Noodles (Zoodles)
Ingredients
For the Sauce
- 1 tablespoon olive oil
- ½ yellow onion - chopped
- 2 cups low-carb tomato sauce - no added sugar
- ½ cup vegetable broth
- ⅔ cup heavy cream
- 1 teaspoon paprika
- 4 bocconcini balls
- salt and pepper - to taste
For the Zucchini Noodles
- 1 tablespoon olive oil
- 2 garlic cloves - chopped
- 4 zucchinis - cleaned
- 2 teaspoons Italian seasoning
- salt and pepper - to taste
Instructions
- Heat a pot to medium-low heat. Add the olive oil and sauté the onions until soft (5-10 minutes).
- Add the tomato sauce, vegetable broth, heavy cream and paprika. Add salt and pepper, to taste. Mix well and cook for 5 minutes. Keep warm.
- Cut the ends off of the zucchini and then cut into long strips (like noodles) using a spiralizer or sharp knife. Discard the seedy core.
- Bring a pot to medium heat. Heat the olive oil and add the garlic. Let it cook for 1 minute. Add the zucchini strips and stir. Add salt, pepper and the Italian herbs. Cook for a couple of minutes.
- Serve the zucchini noodles with the tomato sauce and top with one bocconcini in each dish.
Equipment
Notes
- You can easily store both the sauce and the spiralized zucchinis in the fridge for 2-3 days.
- They freeze for even longer (up to 3 months for best quality), meaning you can have this delicious and nutritious meal prepped and ready for you at all times.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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