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prep time

10 min
cook time

40 min
ready time

50 min

Keto Smoky Tomato & Halloumi Bake

Looking for a delicious way to enjoy easy low-carb vegetarian meals? This smoky tomato and halloumi bake is a flavorful dish that’s perfect for any occasion. With its rich flavors and hearty ingredients, it makes for a satisfying meal that’s simple to prepare.

What to serve with this smoky tomato & halloumi bake?

This dish is versatile and pairs wonderfully with a variety of sides. For a refreshing touch, consider serving it with a simple green salad dressed in olive oil and lemon juice. Alternatively, a side of cauliflower rice can complement the bake’s flavors while keeping the meal Low in Carbs. The smoky sauce and salty halloumi will elevate any side dish, making for a delightful dining experience.

How to customize this recipe?

One of the best aspects of this smoky tomato and halloumi bake is its flexibility. You can easily customize it to suit your taste. Consider adding different vegetables like bell peppers, spinach, or eggplant for added color and nutrition. For a kick of heat, try using spicy feta cheese instead of halloumi. You can also experiment with herbs, such as basil or thyme, to enhance the dish’s flavor profile. This makes it an ideal choice for anyone looking to create their own easy Low-Carb vegetarian meals.

Can I meal prep this recipe?

Absolutely! This smoky tomato and halloumi bake is perfect for meal prep. After cooking, allow it to cool and store it in an airtight container in the refrigerator for up to three days. You can easily reheat individual portions in the microwave or oven. This makes it a great option for busy weeknights or for lunch on the go, ensuring you always have a delicious, Low-Carb meal at hand.

Net Carbs

4.3 g
Fiber

3.2 g
Total Carbs

7.7 g
Protein

34.4 g
Fats

44.9 g

587 cals

Quantity

Serving Size

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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

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.

Keto Smoky Tomato & Halloumi Bake

Ingredients

Recipe Steps

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