Low-Carb Marinara Halloumi Skillet

Looking for a quick and easy low-carb dinner option that doesn't compromise on flavor? Look no further than our Marinara Halloumi Skillet!

This recipe uses a handful of simple ingredients, including a homemade marinara sauce, zucchini noodles, and seared halloumi cheese, to create a delicious and satisfying meal that's perfect for two. And the best part? It's low in carbs and high in flavor!

With its bold flavors and easy preparation, this easy keto recipe is sure to become a weeknight dinner favorite in no time.

Recipe Tips

Homemade or store-bought marinara sauce? Just like in this Curried Halloumi Skillet, you will only need a few common ingredients to make it. This easy vegetarian keto meal uses a simple Marinara Sauce although you can use your favorite store-bought, sugar-free pasta sauce instead.

How about sides? This Marinara Halloumi Skillet is a versatile dish that can be served with a variety of low-carb sides (not just zoodles!) — cauliflower rice or roasted vegetables such as green beans, asparagus or eggplant will work just as well.

More Recipes Using Marinara Sauce

The marinara sauce is really versatile and will work with plenty more options, including:

• Marinara Meatballs
• Hasselback Caprese Chicken
• Breakfast Pizza Eggs
• Stuffed Chicken Burgers

We all have different dietary needs so it's only natural that you may need to adjust the macros in this recipe. You can make any adjustments directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.

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Step-by-step

1. Prepare the Marinara Sauce by simply placing all ingredients for the sauce into a blender and process until smooth or chunky. Store any leftover curry sauce in the fridge for up to 5 days. Alternatively, use your favorite sugar-free pasta sauce.

2. Cut the halloumi cheese into 10 slices. Heat a skillet greased with 1 tablespoon of olive oil over a medium-high heat. Add the halloumi slices and cook for a few minutes per each side, until golden brown. Be careful not to burn the halloumi.

   

3. Once browned, add the marinara sauce and cook for a minute or two to heat through. Optionally, thin down with a tablespoon or two of water. Set aside and keep warm.

   

4. Use a julienne peeler or a spiralizer to turn the zucchini into thin or wide “noodles.” Chop the soft cores. Place the noodles in a large bowl or a baking tray. Add the chopped zucchini cores. (Try to keep them in one place as you'll be cooking these first.) Sprinkle with salt and let them sit for 10 minutes.

5. Use a paper towel to pat them dry and remove excess moisture. Set aside. Alternatively, place in a salad spinner to remove excess moisture.

6. Grease a skillet with the remaining oil. Add the chopped zucchini cores and cook for 2 to 3 minutes. Add the zucchini noodles and cook for 2 to 5 minutes, depending on your preference.

   

7. Serve the halloumi (5 slices per serving) with the prepared zucchini noodles, marinara sauce and grated Parmesan (or use other Italian-style hard cheese). Eat while still hot.

8. To store, let it cool down and refrigerate for up to 5 days. Halloumi should always be reheated before serving.

   

Recipe

Low-Carb Marinara Halloumi Skillet

★★★★★5.0 (4 ratings)

Upgrade your weeknight dinner with this Marinara Halloumi Skillet, a low-carb meal for two that's both ...

Hands on

15m

Overall

20m

Servings

2

10.1 g

Net carbs

27.6 g

Protein

58.8 g

Fat

678

kcal

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

US + metricMetricUS

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Ingredients makes 2 servings

• Marinara Sauce:
• ¹/₂ cup cherry tomatoes or regular tomatoes, chopped (75 g/ 2.7 oz)
• about ¹/₂ cup fresh basil leaves
• 1 clove garlic
• ¹/₂ small shallot (30 g/ 1.1 oz)
• 2 tbsp tomato paste, unsweetened (30 g/ 1.1 oz)
• 2 cup extra virgin olive oil (30 ml)
• sea salt and ground pepper, to taste
• Optional: water, to thin down
• Halloumi Skillet:
• 1 pack halloumi cheese (225 g/ 8 oz)
• 2 tbsp extra virgin olive oil, divided (30 ml)
• 2 medium zucchini, spiralized (392 g/ 13.8 oz)
• sea salt, to taste
• fresh basil, to serve
• 2 tbsp grated Parmesan or other Italian-style hard cheese

Instructions

1. Prepare the Marinara Sauce by simply placing all ingredients for the sauce into a blender and process until smooth or chunky. Store any leftover curry sauce in the fridge for up to 5 days. Alternatively, use your favorite sugar-free pasta sauce.

2. Cut the halloumi cheese into 10 slices. Heat a skillet greased with 1 tablespoon of olive oil over a medium-high heat. Add the halloumi slices and cook for a few minutes per each side, until golden brown. Be careful not to burn the halloumi.

3. Once browned, add the marinara sauce and cook for a minute or two to heat through. Optionally, thin down with a tablespoon or two of water. Set aside and keep warm.

4. Use a julienne peeler or a spiralizer to turn the zucchini into thin or wide “noodles.” Chop the soft cores. Place the noodles in a large bowl or a baking tray. Add the chopped zucchini cores. (Try to keep them in one place as you'll be cooking these first.) Sprinkle with salt and let them sit for 10 minutes.

5. Use a paper towel to pat them dry and remove excess moisture. Set aside. Alternatively, place in a salad spinner to remove excess moisture.

6. Grease a skillet with the remaining oil. Add the chopped zucchini cores and cook for 2 to 3 minutes. Add the zucchini noodles and cook for 2 to 5 minutes, depending on your preference.

7. Serve the halloumi (5 slices per serving) with the prepared zucchini noodles, marinara sauce and grated Parmesan (or use other Italian-style hard cheese). Eat while still hot.

8. To store, let it cool down and refrigerate for up to 5 days. Halloumi should always be reheated before serving.

Nutrition per serving, 5 slices marinara halloumi + zoodles

Carbs 6%Protein 16%Fat 78% of calories

Net carbs

10.1 g

Total carbs

13.2 g

Fiber

3.1 g

Sugars

7.6 g

Protein

27.6 g

Fat

58.8 g

Saturated fat

23.7 g

Calories

678 kcal

Sodium

1,685 mg · 73.3% RDA

Magnesium

99 mg · 24.9% RDA

Potassium

710 mg · 35.5% EMR

Nutrition by ingredient

Per 5 slices marinara halloumi + zoodles	Net carbs	Protein	Fat	kcal
Marinara sauce	3.5 g	0.9 g	13 g	135
Halloumi (Cypriot cheese)	2.3 g	22.5 g	30.4 g	370
Olive oil, extra virgin	0 g	0 g	13.5 g	119
Zucchini (summer squash, courgette)	4.1 g	2.4 g	0.6 g	33
Salt, sea salt	0 g	0 g	0 g	0
Basil, fresh	0 g	0.1 g	0 g	1
Parmesan cheese	0.2 g	1.8 g	1.3 g	20
Total	10.1 g	27.6 g	58.8 g	678

Serving size 5 slices marinara halloumi + zoodles

• Gluten free
• Egg free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian