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Vegan Low-Carb Eggplant Spaghetti

Updated: Dec 10, 2020


• 3 medium size Zucchini, spiraled

• 1 large Eggplant, cubed

• 3 green onions, sliced

• 1 jar of tomato sauce (I used Trader Joes tomato/ basil)

• All purpose seasoning

• Olive oil for sauté


1. In a deep skillet on medium high heat add oil and sauté Eggplant until brown on each side, lightly season.

2. Add green onions and tomato sauce, simmer.

3. In a medium large pot add oil, zucchini noodles and lightly season. Sauté until soft but still has a bite (to your preferred texture).


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