I had a bumper crop of zucchini. They all came in at once and I was looking for ways to utilize them. This summer, I’ll be in the kitchen creating and sharing the how-tos like this keto zucchini recipe. Forgive me for not having a great photo of this. I snapped a quick one with the phone, so next time I make it, I’ll add a photo.
Looking to keep my plate light and fresh, I decided to use a small zucchini, some radish I had in the refrigerator and slice them on the mandolin into thin, see-through ribbons and then eat them as a salad.
Posts on my blog may include affiliate links. A click-through on a link and/or buying something at one of the merchants may result in me receiving a commission. Prices found through my links are not inflated.
Next time around, I think I will score the zucchini so the ribbons are no more than 1/2 inch so the dish is a bit easier to eat.
Very refreshing, it really only took 15 minutes to make and clean up. Here is a Keto Zucchini recipe from my kitchen.
Zucchini Ribbons with Lemon-Garlic Sauce
- 1 Medium or Small Zucchini
- 2 Radish
- 1 Lemon
- Extra Virgin Olive Oil
- 2 Small Cloves Garlic (not the bulb)
- 1/4 tsp. Sea Salt Flakes
- Pepper, to taste
Preparing the Zucchini and Radish
- Slice the zucchini into translucent strips – that’s pretty thin
- Slice the radish in the same manner
- Brush the grill with olive oil. I like to use these grill mats, and brush them with the olive oil. The zucchini and radish cook without falling through grill grates.
- Grill the zucchini and radish have beautiful grill markings, especially if they are placed on the mat in diagonal. This only takes a moment.
- Place in a large stainless steel bowl.
- Squeeze the juice of one lemon into a large measuring cup and take note of the amount of the lemon juice.
- Pour lemon into NutriBullet Cup *.
- Peel and give the garlic cloves one good mash with the blunt side of the knife. Put into the NutriBullet Cup .
- Measure out twice the amount of Olive Oil as there was lemon juice. ie if you got 3 oz lemon juice, measure out 6 oz olive oil and put into the NutriBullet Cup.
- Add 1/4 of Sea Salt Flakes
- Optional – a dash of red pepper flakes if you like a little spice
Zip up the NutriBullet Cup for a good solid minute, so that the garlic is liquified.
Combine and Serve
Pour 1/3 of the dressing over the ribbons and toss. Reserve the dressing in a sealed container for up to a month in the refrigerator.
Serve in a salad bowl or on a plate. Season with pepper, if desired. Voila!
COOL KITCHEN TOOL. You probably heard of NutriBullet so this is nothing new, but do you have one? Every kitchen should have a NutriBullet Cup, or something similar. It’s a versatile and easy tool to use in the kitchen and clean up is a snap. I use mine for dressings, smoothies, grinding egg shells for my garden, and I use the big one for nut butters, soups and more.
Nutrition: Per Serving – 50 Calories, 4.8g Fat, 1.3g Carbs, .4g Fiber, .5g Protein.
I source my nutrition information from https://www.nutritionvalue.org/
Photo credits Sherri Carlson
A Midwest woman who moved to Los Angeles writing about her passions; clean eating and Keto, chemical-free cleaning, all natural diets for dogs and other ways to improve your life and those around you. Big bonus if you’re always looking for a helpful gadget on Amazon.