A Low-Carb Take on a Mediterranean Classic
Ratatouille is a celebration of Mediterranean flavors and colors—a dish that highlights the beauty of fresh, seasonal vegetables. This low-carb version swaps the traditional rice or bread accompaniment for zucchini noodles, creating a light yet satisfying main course that’s perfect for anyone seeking a nutritious and elegant meal.
In Nala’s style, we elevate this dish with a touch of sophistication: a garnish of toasted pine nuts and fresh basil adds a nutty crunch and aromatic finish. It’s a meal that looks as good as it tastes, ideal for dinner parties or a refined weeknight dinner.
Pro Tip: Pair this dish with a crisp white wine or sparkling water infused with lemon and mint for the full Mediterranean experience.
Why You’ll Love This Recipe
- Vibrant and Fresh: Loaded with a rainbow of vegetables like eggplant, zucchini, and bell peppers, this dish is as visually appealing as it is delicious.
- Low-Carb and Guilt-Free: Zucchini noodles make this meal keto-friendly and perfect for those watching their carb intake.
- Refined Yet Simple: Toasted pine nuts and fresh basil elevate this classic dish without adding complexity.
Ratatouille with Zucchini Noodles and Toasted Pine Nuts
Ratatouille is a celebration of Mediterranean flavors and colors—a dish that highlights the beauty of fresh, seasonal vegetables. This low-carb version swaps the traditional rice or bread accompaniment for zucchini noodles, creating a light yet satisfying main course that’s perfect for anyone seeking a nutritious and elegant meal.
Ingredients
For the Ratatouille:
- 1 medium eggplant (diced)
- 1 zucchini (diced)
- 1 red bell pepper (diced)
- 1 yellow bell pepper (diced)
- 1 small red onion (finely chopped)
- 2 cloves garlic (minced)
- 1 can (400g diced tomatoes)
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper (to taste)
For the Zucchini Noodles:
- 4 medium zucchinis (spiralized)
- 1 tbsp olive oil
- 1 clove garlic (minced)
- Salt (to taste)
For Garnish:
- 2 tbsp pine nuts (toasted)
- Fresh basil leaves
Instructions
Step 1: Prepare the Ratatouille
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the red onion and garlic, and sauté for 2 minutes until fragrant.
- Add the eggplant, zucchini, and bell peppers. Cook for 5–7 minutes until slightly softened.
- Stir in the diced tomatoes, thyme, oregano, salt, and pepper. Lower the heat and simmer for 15–20 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
Step 2: Make the Zucchini Noodles
- Heat 1 tablespoon of olive oil in a separate pan over medium heat. Add the minced garlic and sauté for 1 minute.
- Add the spiralized zucchini noodles and cook for 2–3 minutes until just tender. Season with a pinch of salt.
Step 3: Toast the Pine Nuts
- In a small dry skillet, toast the pine nuts over low heat for 2–3 minutes, stirring frequently, until golden and fragrant.
Step 4: Assemble and Serve
- Divide the zucchini noodles among four plates.
- Spoon the ratatouille over the noodles.
- Garnish with toasted pine nuts and fresh basil leaves.
Notes
Pro Tips for Success
- Choose the Best Veggies: Use fresh, firm vegetables for the best flavor and texture.
- Don’t Overcook the Zoodles: Zucchini noodles can turn mushy if overcooked. Keep them slightly al dente.
- Add a Protein Boost: For extra sustenance, top with grilled chicken or a poached egg.
Variations to Try
- Add Cheese: Crumbled feta or grated Parmesan pairs beautifully with the Mediterranean flavors.
- Spicy Kick: Add a pinch of red pepper flakes for a little heat.
- Herb Infusion: Swap basil for fresh parsley or dill for a different aromatic profile.
