Low-Carb Marinara Halloumi Skillet

Looking for a quick and easy low-carb dinner option that doesn't compromise on flavor? Look no further than our Marinara Halloumi Skillet!

This recipe uses a handful of simple ingredients, including a homemade marinara sauce, zucchini noodles, and seared halloumi cheese, to create a delicious and satisfying meal that's perfect for two. And the best part? It's low in carbs and high in flavor!

With its bold flavors and easy preparation, this easy keto recipe is sure to become a weeknight dinner favorite in no time.

Recipe Tips

Homemade or store-bought marinara sauce? Just like in this Curried Halloumi Skillet, you will only need a few common ingredients to make it. This easy vegetarian keto meal uses a simple Marinara Sauce although you can use your favorite store-bought, sugar-free pasta sauce instead.

How about sides? This Marinara Halloumi Skillet is a versatile dish that can be served with a variety of low-carb sides (not just zoodles!) — cauliflower rice or roasted vegetables such as green beans, asparagus or eggplant will work just as well.

More Recipes Using Marinara Sauce

The marinara sauce is really versatile and will work with plenty more options, including:

We all have different dietary needs so it's only natural that you may need to adjust the macros in this recipe. You can make any adjustments directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.

Preparation time

Hands-on:     15 minutes
Overall:      20 minutes

Nutritional values (per serving, 5 slices marinara halloumi + zoodles)

Total Carbs	13.2	grams
Fiber	3.1	grams
Net Carbs	10.1	grams

Protein	27.6	grams
Fat	58.8	grams
of which Saturated	23.7	grams

Energy	678	kcal

Magnesium	99	mg (25% RDA)
Potassium	710	mg (36% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (16%), fat (78%)

Ingredients (makes 2 servings)

Marinara Sauce:

¹/₂ cup cherry tomatoes or regular tomatoes, chopped (75 g/ 2.7 oz)
about ¹/₂ cup fresh basil leaves
1 clove garlic
¹/₂ small shallot (30 g/ 1.1 oz)
2 tbsp tomato paste, unsweetened (30 g/ 1.1 oz)
2 cup extra virgin olive oil (30 ml)
sea salt and ground pepper, to taste
Optional: water, to thin down

Halloumi Skillet:

1 pack halloumi cheese (225 g/ 8 oz)
2 tbsp extra virgin olive oil, divided (30 ml)
2 medium zucchini, spiralized (392 g/ 13.8 oz)
sea salt, to taste
fresh basil, to serve
2 tbsp grated Parmesan or other Italian-style hard cheese

Instructions

Prepare the Marinara Sauce by simply placing all ingredients for the sauce into a blender and process until smooth or chunky. Store any leftover curry sauce in the fridge for up to 5 days. Alternatively, use your favorite sugar-free pasta sauce.
Cut the halloumi cheese into 10 slices. Heat a skillet greased with 1 tablespoon of olive oil over a medium-high heat. Add the halloumi slices and cook for a few minutes per each side, until golden brown. Be careful not to burn the halloumi.
Once browned, add the marinara sauce and cook for a minute or two to heat through. Optionally, thin down with a tablespoon or two of water. Set aside and keep warm.
Use a julienne peeler or a spiralizer to turn the zucchini into thin or wide “noodles.” Chop the soft cores. Place the noodles in a large bowl or a baking tray. Add the chopped zucchini cores. (Try to keep them in one place as you'll be cooking these first.) Sprinkle with salt and let them sit for 10 minutes.
Use a paper towel to pat them dry and remove excess moisture. Set aside. Alternatively, place in a salad spinner to remove excess moisture.
Grease a skillet with the remaining oil. Add the chopped zucchini cores and cook for 2 to 3 minutes. Add the zucchini noodles and cook for 2 to 5 minutes, depending on your preference.
Serve the halloumi (5 slices per serving) with the prepared zucchini noodles, marinara sauce and grated Parmesan (or use other Italian-style hard cheese). Eat while still hot.
To store, let it cool down and refrigerate for up to 5 days. Halloumi should always be reheated before serving.