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.

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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

Serves 4

Ingredients:

• 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

Directions:

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.

Dressing

• 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.

Enjoy!

More lo-carb Keto-style recipes here.

I source my nutrition information from https://www.nutritionvalue.org/

Photo credits Sherri Carlson

Sherri

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.