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prep time
25 min
cook time
1 h 15 min
ready time
1 h 40 min
Keto Vegetarian Tagine
This low-carb vegetarian tagine is a lovely twist on your regular Morrocan Keto recipes. It is a healthy meal with deep Moroccan flavors you will love. Classic tagine recipes are made in a traditional pot, but they can also be prepared in a regular casserole pots for equally delicious results. This flavorsome meal makes a wonderful lunch or dinner option for the entire family. It's perfect with some sour cream or Greek yogurt, but you can also serve it with a few drops of lemon juice. Serve immediately or store in the refrigerator for later.
Can I use some other vegetables?
Yes, you can use various low-carb vegetables for this recipe, such as cauliflower, broccoli, or even asparagus. You can also experiment with various fresh herbs and spices. The results will be amazing.
Can I prepare this in advance?
Yes, you can prepare this vegetarian tagine a couple of days in advance and store it in the refrigerator. However, we don't recommend freezing it.
Net Carbs
3.4 g
Fiber
1.9 g
Total Carbs
5.3 g
Protein
1.4 g
Fats
9.4 g
104 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Tomato, canned
0.5 cup
Garlic powder
1 tsp
Erythritol Granulated
2 tsp
Salt
0.25 tsp
Black pepper
0.25 tsp
Zucchini
1 medium
Tomatoes Red Raw
2 small whole (2-2/5" dia)
Red pepper
1 medium - 2 1/2" diameter x 2 3/4"
Parsley
1 cup, chopped
Extra virgin olive oil
0.25 cup
Ras El Hanout
2 1 teaspoon
Cumin, ground
0.5 tsp
Vegetable broth, bouillon or consomme, low sodium
0.25 cup
Recipe Steps
steps 6
1 h 40 min
Step 1
Grease a frying pan with one tablespoon of olive oil and heat up over medium heat. Add the chopped tomatoes, garlic powder, and erythritol. Cook for 12 minutes, stirring occasionally.Step 2
Rinse the zucchini under cold, running water. Using a sharp knife, cut the stem end off the zucchini. Roughly chop the zucchini.Step 3
Rinse and pat dry the tomatoes and pepper. Thinly slice the tomato and pepper. Set aside.Step 4
Preheat the oven to 300°F (150°C). In a medium bowl, combine the parsley, the remaining olive oil, salt, pepper, cumin, and ras-el-hanout. Optionally, add one teaspoon of lemon juice.Step 5
Add the zucchini to a round casserole dish. Add the sliced tomatoes and half of the parsley mixture. Top with the sliced pepper and the remaining parsley mixture. Pour in the stock and cover with the lid.Step 6
Bake for 1 hour and 15 minutes. When done, remove from the oven and cool for about 10 minutes before serving. It pairs perfectly with sour cream.
