Keto Smoky Tomato & Halloumi Bake
How to Make It
Step 1
Preheat the oven to 200C / 390F. Slice the garlic, slice the zucchini using a mandoline on the thickest setting, and cut the halloumi cheese into medium-thick slices. In a medium-sized pan, heat the olive oil and gently saute your sliced garlic until it’s starting to brown. Add the smoked paprika, oregano, and chili flakes, and stir until fragrant.
Step 2
Add the tomatoes, sweetener, and red wine vinegar to the pan. Stir the sauce and simmer for 5 minutes. The sauce should slightly be thick.
Step 3
Remove from the heat and transfer to a baking dish. Add the sliced zucchini to the sauce. Arrange the halloumi on top of the sauce.
Step 4
Bake, uncovered, for 30 minutes until bubbling. If you want the halloumi browned on top, turn on the grill/broiler for the last 5 minutes.
Step 5
Garnish with parsley and serve immediately. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Ingredients
- Olive oil – 2 tbsp
- Garlic – 4 clove
- Smoked / Sweet Paprika – 1.5 tsp
- Oregano, ground – 0.5 tsp
- Crushed Red Pepper Flakes – 1 tsp
- Tomato, canned – 400 g
- Granulated Allulose – 0.5 tsp
- Red Wine Vinegar – 1 tbsp
- Zucchini, cooked from fresh – 16 oz
- Halloumi Cheese – 600 g
- Fresh Parsley (for flavoring only) – 2 tbsp