Keto Egyptian Zucchini Kushari: A Low-Carb Twist on an Ancient Classic

Allergens

N/A

Ingredients

• 4 large zucchinis
• 1 cup cooked, crushed chickpeas
• 2 cups marinara sauce (low
• carb)
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: Fresh basil leaves for garnish

Instructions

1. Prepare the zucchini noodles: Wash and trim the ends of the zucchinis. Use a spiralizer or sharp knife to cut them into thin, noodle like strips. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add the crushed chickpeas and cook for 3 4 minutes, stirring occasionally, until they are golden brown and crispy. Remove from pan and set aside.
3. In the same skillet, add the marinara sauce and bring to a simmer. Cook for 5 minutes to develop the flavors. Season with salt and pepper to taste.
4. Add the zucchini noodles to the skillet with the sauce, stirring well to ensure they are evenly coated. Cook for 2 3 minutes until the noodles are just tender but still retain a slight bite.
5. Remove the skillet from heat and top the zucchini noodles with the cooked chickpeas and shredded mozzarella cheese. Let sit for a minute to allow the cheese to melt slightly.
6. Garnish with fresh basil leaves, if desired, and serve immediately.

Chef’s Insight

This Keto Egyptian Zucchini Kushari is a delicious way to enjoy a traditional dish while adhering to low-carb diets. The combination of zucchini noodles, chickpeas, and marinara sauce creates a satisfying and hearty meal that will leave you feeling full and satisfied.

Notes

Be sure to use fresh, ripe tomatoes for the marinara sauce to achieve the best flavor possible.