My mom had a brief stint as a vegetarian (before she met my father) and this recipe was something she often made for herself. She introduced it to us growing up mostly as a side dish but now as an adult I make it for the main event! If you’re craving a bowl of pasta with sauce and cheese, this dish can take it’s place with far fewer carbs and more protein! It really only takes 20-30 minutes and only a few ingredients. I cook the zucchini “al dente” and top it with a sprinkle of parmesan cheese.
- 1 zucchini, diced in to cubes
- 2 cloves garlic, chopped
- 1/2 sweet or yellow onion, chopped
- 1 egg
- 1 can san marzano tomatoes
- olive oil
- salt & pepper
- crushed red pepper flakes
- parmesan cheese
These are my favorite canned tomatoes. I always have them in the cabinet. For this recipe I used my handheld tool to puree the whole tomatoes into more of a sauce. You can used diced tomatoes instead.
Saute your onion in olive oil with red pepper flakes for 1-2 minutes. Then add garlic.
Stir and for another minute or two and then add the zucchini.
Stir the ingredients together and let saute for another few minutes.
Add the tomato sauce and season well with salt and pepper. Bring to a low boil and let the sauce simmer on medium for 5-10 minutes.
In the meantime, crack your egg into a bowl and lightly scramble it with a fork so it’s mostly combined.
When your zucchini is “al dente” turn the temperature down to a very low simmer and slowly add in the egg. Stir right away so it all combines.
Watch the entire process in the video below!
Top with parmesan cheese and enjoy your healthy, low-carb and delicious vegetarian dinner!