This creamy zucchini dish can be served as a side or as a vegetarian meal! Low carb, LCHF, and keto friendly recipe.
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Although I already have a lot of zucchini recipes on this site – I figured that there was still room for more! My neighbor grows zucchini and as often happens at the time of year – he has far too many! I am always happy to receive donations – and the zucchini he gave me recently was huge – a single one weighed three pounds!!!
I came up with this simple recipe the next day – roasting the zucchini first ensures that the final dish isn't too watery. Oh, and you could use canned coconut milk instead of the cream and cream cheese to make this recipe dairy free and vegan. And you could also add herbs like basil or parsley if you wanted to!
How to Make Keto Creamy Zucchini
Quarter the zucchini lengthways and then slice. Place them in a large plastic bag together with some olive oil, paprika, onion powder, and salt and pepper. Seal the bag and spread the seasoning over the zucchini.
Transfer the zucchini to a baking sheet and roast in a preheated oven for 25 minutes.
About five minutes before the zucchini is ready, melt some cream cheese into some heavy cream in a skillet over a medium heat. Use a whisk to make sure that the sauce is smooth.
Add a little low carb ketchup or tomato paste, and season with salt and pepper. Spoon the cooked zucchini into the sauce, and turn to coat. Garnish with a few red pepper flakes.
- 1 lb zucchini, quartered and sliced
- 2 tbs olive oil
- 1 tsp paprika
- salt and black pepper
- ½ cup heavy cream
- 2 tbs cream cheese
- 1 tbs low carb ketchup
- red pepper flakes, optional garnish
- Preheat the oven to 380F.
- Place the zucchini in a large plastic bag together with the olive oil, paprika, onion powder, and salt and pepper. Seal the bag and spread the seasoning over the zucchini.
- Transfer the zucchini to a baking sheet and roast for 25 minutes.
- About five minutes before the zucchini is ready, melt some cream cheese into some heavy cream in a skillet over a medium heat. Use a whisk to make sure that the sauce is smooth.
- Add the ketchup (or tomato paste), and season with salt and pepper.
- Spoon the cooked zucchini into the sauce, and turn to coat. Garnish with a few red pepper flakes.
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Nutrition InformationYield 2 Serving Size Half the recipe
Amount Per Serving Calories 420Total Fat 41gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 20gCholesterol 81mgSodium 430mgCarbohydrates 11gNet Carbohydrates 8gFiber 3gSugar 6gProtein 6g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.