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Low Carb Ratatouille

This low carb ratatouille is a delicious blend of vegetables like eggplant, tomato and zucchini.
Course Lunch, Side Dish
Cuisine French
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 66kcal
Author Georgina from


  • 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


  • 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.
  • Stir well then cover, and cook over a medium heat for 15 minutes.
  • Check for seasoning, adding salt and black pepper if necessary. Transfer to a serving bowl and garnish with fresh oregano leaves.


6g net carbs per serving


Calories: 66kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Sodium: 304mg | Potassium: 418mg | Fiber: 2g | Sugar: 5g | Vitamin A: 405IU | Vitamin C: 19.8mg | Calcium: 31mg | Iron: 1mg