Keto Zucchini, Prosciutto & Goat Cheese Bowl

4.8 stars, average of 13 ratings

Keto Zucchini, Prosciutto & Goat Cheese BowlPin recipeFollow us 71.7k

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.

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Hands-on Overall

Nutritional values (per serving)

Nutritional values (per serving)

7.2 grams 3.5 grams 18 grams 27.1 grams 9.5 grams 353 calories
Total Carbs10.8grams
Fiber3.5grams
Net Carbs7.2grams
Protein18grams
Fat27.1grams
of which Saturated9.5grams
Calories353kcal
Magnesium68mg (17% RDA)
Potassium815mg (41% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (21%), fat (71%)

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
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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.
    Keto Zucchini, Prosciutto & Goat Cheese Bowl
  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.
    Keto Zucchini, Prosciutto & Goat Cheese Bowl
  3. Make the zucchini noodles using a spiralizer or julienne peeler.
  4. Shred the kale in a food processor or finely slice.
    Keto Zucchini, Prosciutto & Goat Cheese Bowl
  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.
    Keto Zucchini, Prosciutto & Goat Cheese Bowl
  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.
    Keto Zucchini, Prosciutto & Goat Cheese Bowl
  8. Best when served fresh but can be stored in the fridge for 1 day.
    Keto Zucchini, Prosciutto & Goat Cheese Bowl
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Jo Harding
Creator of ModernFoodStories.com

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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