Low Carb Mediterranean Meatball Ratatouille in a Crock Pot

Hmmmm, how I love this dish, it’s simple almost all in one pot meal. This low carb Mediterranean Meatball Ratatouille is a must to try! Ratatouille? Ratatouille is a traditional French Provencal stewed vegetable dish usually a combination of mushrooms, zucchini, mushrooms and spices.

Meatball Ratatouille

6 Mild Italian Sausages (approx. 1.5 pounds)

1 package (8 oz) sliced mushrooms

1 small eggplant, diced

1 zucchini, diced

½ cup (medium) yellow onion

1 clove garlic, minced

1 tsp. dried oregano

1 tsp. salt

½ tsp. black pepper

Ingredients to add at the end of cooking

2 tomatoes, diced

1 tbsp. tomato paste

2 tbsp. chopped fresh basil

1 tsp. fresh lemon juice

1 large zucchini for spaghetti

1. Cut your sausage links into 1 inch pieces (these are your meatballs the easy way). Place ½ the meatballs in bottom of crock pot.

2. Add half each of mushrooms, eggplant, zucchini and onion.

3. Top with garlic, half of oregano, salt and pepper.

4. Add remaining meatballs, and all the rest of the ½ of the ingredients.

5. Cover, cook on LOW 6 hours.

6. Stir in diced tomatoes and tomato paste. Cover, cook on LOW for 15more minutes. Stir in basil and lemon juice just before serving.

7. Take a zucchini and cut into small strips or use a Joyce Chen Spiral Slicer and make the zucchini into spaghetti.

8. Cut the zucchini spaghetti into smaller pieces heat in microwave just to warm (not cook, this is optional).

9. Serve the meatball ratatouille on top of zucchini.

Yield: Makes 6 (1 1/3 cup) servings 6 net carb
zucchini spaghetti (100 grams) 2 net carbs
Total: 8 net carbs per serving