Keto Zucchini Noodles (Zoodles)

5 from 2 votes

These keto Zucchini Noodles (Zoodles) are a delicious way to swap out your pasta for something that's a little more low carb.

Prep Time15

Cook Time13

Total Time28

Course: Main Course

Cuisine: American, Italian

Diet: Vegetarian

Servings:

Calories: 343kcal

Heat a pot to medium-low heat. Add the olive oil and sauté the onions until soft (5-10 minutes).
1 tablespoon olive oil, ½ yellow onion
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.
2 cups low-carb tomato sauce, ½ cup vegetable broth, ⅔ cup heavy cream, 1 teaspoon paprika
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.
4 zucchinis
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.
1 tablespoon olive oil, 2 garlic cloves, 2 teaspoons Italian seasoning
Serve the zucchini noodles with the tomato sauce and top with one bocconcini in each dish.
4 bocconcini balls

Fridge Storage: You can easily store both the sauce and the spiralized zucchinis in the fridge for 2-3 days.
Freezer Storage: 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.
Make Ahead Tips:
- The zoodles: Spiralize the zucchini ahead of time, up to 2 days, and store in the fridge in a paper-towel lined, airtight container.
- The sauce: The sauce can be made well ahead of time: up to 3 to 6 months if you freeze it and up to 3 to 5 days in the fridge. Thaw in the fridge and reheat in a pot over medium heat.