Zucchini Carbonara for Two Vegetarian
Elevate your weeknight dinner game with this quick and creamy Zucchini Carbonara for Two, a vegetarian twist on the classic Italian favorite. Perfectly spiralized zucchini noodles ("zoodles") are lightly sautéed in fragrant garlic-infused olive oil and coated in a luxuriously silky sauce made from egg yolks, heavy cream, and savory vegetarian Parmesan cheese. With just 20 minutes from prep to plate, this low-carb, gluten-free dish is ideal for busy couples craving a lighter yet indulgent meal. A sprinkle of red pepper flakes adds a gentle kick, while fresh parsley brightens the flavors, making every bite irresistibly delicious. Serve this zoodle carbonara as a stand-alone dish or alongside a crisp side salad for a delightful vegetarian dinner for two!
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Ingredients
- 2 medium-sized zucchini
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 cup vegetarian parmesan cheese
- 2 large egg yolks
- 2 tablespoons heavy cream
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley
- 0.25 teaspoons red pepper flakes
Directions
Step 1
Using a spiralizer or julienne peeler, cut the zucchini into noodle-like strands (zoodles). Set them aside on a paper towel to remove excess moisture.
Step 2
In a small mixing bowl, whisk together the egg yolks, grated vegetarian parmesan, heavy cream, salt, and black pepper. Set aside.
Step 3
Heat a large skillet over medium heat and add the olive oil.
Step 4
Mince the garlic cloves and sauté them in the skillet for about 1-2 minutes, or until fragrant and lightly golden.
Step 5
Add the zucchini noodles to the skillet and toss gently in the garlic oil. Cook for 3-4 minutes, stirring occasionally, until they’re just tender but still slightly firm (al dente).
Step 6
Lower the heat to the lowest setting. Pour the egg and parmesan mixture over the zucchini noodles and quickly toss to coat. The residual heat will cook the sauce to a creamy consistency. Avoid prolonged heat to prevent scrambling the eggs.
Step 7
Sprinkle in the red pepper flakes and give the dish one final toss.
Step 8
Plate the zucchini carbonara and garnish with freshly chopped parsley and additional vegetarian parmesan if desired.
Step 9
Serve immediately and enjoy!
Nutrition Facts
| Serving size | (741.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1554.4 |
| Total Fat 108.2g | 0% |
| Saturated Fat 52.3g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 569.9mg | 0% |
| Sodium 8273.5mg | 0% |
| Total Carbohydrate 41.8g | 0% |
| Dietary Fiber 3.8g | 0% |
| Total Sugars 27.6g | |
| Protein 95.6g | 0% |
| Vitamin D 36.6IU | 0% |
| Calcium 2950.4mg | 0% |
| Iron 4.7mg | 0% |
| Potassium 1164.9mg | 0% |
Source of Calories