Low-Carb Marinara Halloumi Skillet

by KetoDietApp.com

Step 1Prepare 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.

Step 2Cut 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.

Step 3Once 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.

Step 4Use 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.

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

Step 6Grease 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.

Step 7Serve 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.

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