Low Carb Ratatouille

This low carb ratatouille is a delicious blend of vegetables like eggplant, tomato and zucchini.

The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!

Ratatouille is a vegetable stew originating from Provence in France that typically includes tomatoes, onion, zucchini, eggplant, garlic and herbs like marjoram and basil. It’s not too much of a leap to turn this into a low carb recipe, but you’ll want to serve it as a side dish alongside a protein like grilled chicken or pork chops rather than as an entree.

Soften the red onion in some olive oil and add some minced garlic or garlic paste in a large pan. After cooking for five minutes, add chopped zucchini and eggplant. Next add some Italian seasoning (the brand I used contained basil and marjoram so although this is a French dish – my Italian seasoning blend was close enough!), canned tomato sauce (not ketchup!) and water.

Stir well then cover, and cook over a medium heat for 15 minutes. The vegetables should be soft but not mushy. Check for seasoning, adding salt and black pepper if necessary. Transfer to a serving bowl and garnish with fresh oregano leaves.

Low Carb Ratatouille - a delicious side dish with eggplant, zucchini and tomato #lowcarb Click To Tweet

Low Carb Ratatouille

Course: Lunch, Side Dish

Cuisine: French

Keyword: low carb, ratatouille, vegetables

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4

Calories: 66 kcal

This low carb ratatouille is a delicious blend of vegetables like eggplant, tomato and zucchini.

Print

Ingredients

• 1 tbs olive oil
• ½ red onion chopped
• 1 tsp minced garlic or garlic paste
• 1 large zucchini chopped
• 1 large eggplant chopped
• 1 tsp Italian seasoning
• 8 oz canned tomato sauce
• ½ cup water
• salt and black pepper
• fresh oregano leaves for garnish

Instructions

1. Soften the red onion in the olive oil and add the garlic. After cooking for five minutes, add the zucchini, eggplant, Italian seasoning, canned tomato sauce and water.
2. Stir well then cover, and cook over a medium heat for 15 minutes.
3. Check for seasoning, adding salt and black pepper if necessary. Transfer to a serving bowl and garnish with fresh oregano leaves.

Recipe Notes

6g net carbs per serving

Nutrition Facts

Low Carb Ratatouille

Amount Per Serving

Calories 66 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Sodium 304mg 13%

Potassium 418mg 12%

Total Carbohydrates 8g 3%

Dietary Fiber 2g 8%

Sugars 5g

Protein 2g 4%

Vitamin A 8.1%

Vitamin C 24%

Calcium 3.1%

Iron 5.8%

* Percent Daily Values are based on a 2000 calorie diet.

Save

Save

Save

Save

Save

Save

Save

Save