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!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
In a small mixing bowl, whisk together the egg yolks, grated vegetarian parmesan, heavy cream, salt, and black pepper. Set aside.
Heat a large skillet over medium heat and add the olive oil.
Mince the garlic cloves and sauté them in the skillet for about 1-2 minutes, or until fragrant and lightly golden.
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).
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.
Sprinkle in the red pepper flakes and give the dish one final toss.
Plate the zucchini carbonara and garnish with freshly chopped parsley and additional vegetarian parmesan if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 8274 mg | 360% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 27.6 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 2950 mg | 227% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1165 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
