Low-Carb Zucchini, Prosciutto & Goat Cheese Bowl

Zucchini noodles aka zoodles are a great keto-friendly alternative to pasta and an easy way to get more vegetables into your diet. Cook zucchini noodles for too long though and they go mushy.

What I love about this low carb recipe is that the vegetable noodles are cooked as part of a one pot, tray bake and tossed in the slow roasted garlic and tomato juices so they’re so super tasty.

Have you made prosciutto crisps before? They’re the perfect salty complement to this healthy dinner and topped with goats cheese. Baked so it’s all warm and gooey. If you want to add more healthy fats, simply drizzle with two more tablespoons of olive oil to serve.

Be ready guys, your taste buds are going to tango with this dish! I’m in love with it and I make a variation of it most weeks. Let me know what you think in the comments below.

Step-by-step

1. Preheat the oven to 180 °C/ 355 °F (fan assisted). Line a baking tray with grease proof paper. Add the tomatoes, olive oil, balsamic, salt and pepper. Roast for 25 minutes. Add the garlic and roast for a further 8 – 10 minutes until soft.

   

2. Line a clean baking tray with greaseproof paper. Add the prosciutto slices and bake in the oven for 5 – 7 minutes until crisp. Turn halfway for even cooking. Once cooked, remove from the oven and allow to cool.

   

3. Make the zucchini noodles using a spiralizer or julienne peeler.

4. Shred the kale in a food processor or finely slice.

   

5. Meanwhile slice the goat’s cheese. Place on a clean greaseproof lined roasting tray and bake for 5 – 7 minutes until the cheese starts to melt.

6. Add the zucchini noodles, kale and half the basil to the roast tomatoes and gently toss. Roast in the oven for 3 minutes to warm through.

   

7. Break the prosciutto slices into smaller pieces. Place the noodles in a bowl and top with prosciutto crisps, baked goats cheese, remaining basil and a sprinkling of cracked black pepper.

   

8. Best when served fresh but can be stored in the fridge for 1 day.

   

Recipe

Low-Carb Zucchini, Prosciutto & Goat Cheese Bowl

★★★★☆4.1 (31 ratings)

Easy meal made with healthy low-carb staples including zucchini noodles, roasted garlic, crispy prosciutto and ...

Hands on

30m

Overall

40m

Servings

2

7.2 g

Net carbs

18 g

Protein

27.1 g

Fat

353

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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Ingredients makes 2 servings

• 2 tbsp extra virgin olive oil (30 ml)
• 3 garlic cloves
• ³/₄ cup sliced cherry tomatoes (113 g/ 4 oz)
• 1 tsp balsamic vinegar
• pinch of sea salt
• ¹/₈ tsp cracked black pepper
• 2 medium zucchini (370 g/ 13 oz)
• 1 small piece goats cheese (60 g/ 2.1 oz)
• 4 slices prosciutto (60 g/ 2.1 oz)
• 1 cup shredded dark-leaf kale (50/ 1.8 oz)
• 15-20 basil leaves

Instructions

1. Preheat the oven to 180 °C/ 355 °F (fan assisted). Line a baking tray with grease proof paper. Add the tomatoes, olive oil, balsamic, salt and pepper. Roast for 25 minutes. Add the garlic and roast for a further 8 – 10 minutes until soft.

2. Line a clean baking tray with greaseproof paper. Add the prosciutto slices and bake in the oven for 5 – 7 minutes until crisp. Turn halfway for even cooking. Once cooked, remove from the oven and allow to cool.

3. Make the zucchini noodles using a spiralizer or julienne peeler.

4. Shred the kale in a food processor or finely slice.

5. Meanwhile slice the goat’s cheese. Place on a clean greaseproof lined roasting tray and bake for 5 – 7 minutes until the cheese starts to melt.

6. Add the zucchini noodles, kale and half the basil to the roast tomatoes and gently toss. Roast in the oven for 3 minutes to warm through.

7. Break the prosciutto slices into smaller pieces. Place the noodles in a bowl and top with prosciutto crisps, baked goats cheese, remaining basil and a sprinkling of cracked black pepper.

8. Best when served fresh but can be stored in the fridge for 1 day.

Nutrition per serving

Carbs 8%Protein 21%Fat 71% of calories

Net carbs

7.2 g

Total carbs

10.8 g

Fiber

3.5 g

Sugars

6.4 g

Protein

18 g

Fat

27.1 g

Saturated fat

9.5 g

Calories

353 kcal

Sodium

408 mg · 17.8% RDA

Magnesium

68 mg · 16.9% RDA

Potassium

815 mg · 40.8% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Olive oil, extra virgin	0 g	0 g	13.5 g	119
Garlic, fresh	1.4 g	0.3 g	0 g	7
Tomatoes, cherry, fresh, all varieties	1 g	0.4 g	0.2 g	10
Balsamic vinegar, dark (excludes sweet, syrupy vinegar)	0.5 g	0 g	0 g	2
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	0
Zucchini (summer squash, courgette)	3.9 g	2.2 g	0.6 g	31
Goat cheese (semi-soft)	0 g	6.5 g	9 g	109
Prosciutto di Parma (Parma ham)	0 g	7.7 g	3.4 g	65
Kale, dark leaf, Italian black kale (cavolo nero)	0.4 g	0.9 g	0.4 g	9
Basil, fresh	0 g	0.1 g	0 g	1
Total	7.2 g	18 g	27.1 g	353

• Gluten free
• Egg free
• Nut free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free