Because you must omit grains and grain-derived products like bread and pasta from the Ketogenic Mediterranean Diet, pasta replacements are useful. Spiralizing zucchini is one option that allows you to add more vegetables into your meals.
YIELD: 2 (⅔-cup) servings
The Stuff:
1 zucchini, spiralized or thinly sliced
1 tomato, diced
¼ white onion, diced
¼ cup fresh basil, julienned
¼ cup extra virgin olive oil
¼ cup pine nuts
salt and pepper, to taste
What to Do:
1 Combine all ingredients in a large bowl and toss to combine.
2 Zucchini noodles do not keep very well, so you will need to eat them all within a day or two of making them. It’s not hard; they are delicious.
TIP: You can technically slice zucchini thin enough to become pasta with a knife, but it is tedious. I recommend picking up a kitchen utensil called a spiralizer, which does exactly what it sounds like it would do. It is indispensable for turning zucchini or cucumber into noodles, and thanks to an “As Seen on TV” version that hit the market a couple of years ago, they are very inexpensive.
Shirataki noodles are another inexpensive, commercially available option. They are an Asian pasta made from tofu or yam starch that typically have fewer than two grams of net carbohydrate per pound and a mild flavor, making them ideal for absorbing the flavor of sauces and soups.