Low Carb Creamy Zucchini

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. 

If serving this dish as a meal you might like to spoon it over some low carb spaghetti or low carb rice! 

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Creamy Zucchini

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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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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Makes: 2 Servings

Net Carbs: 8

Calories: 420

Ingredients Equipment Method Nutrition

Ingredients

 

US CustomaryMetric

• 1 lb zucchini quartered and sliced
• 2 tbs olive oil
• 1 teaspoon paprika
• salt and black pepper
• ½ cup heavy cream
• 2 tbs cream cheese
• 1 tbs low carb ketchup
• red pepper flakes optional garnish

Equipment

• Le Creuset Toughened Non-Stick Bakeware 
• Set of 3 Stainless Steel & Silicone Whisk 8"+10"+12"
• Le Creuset Signature Iron Skillet, 11-¾-Inch, Caribbean

Step-by-Step Instructions

 

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1. Preheat the oven to 380F.
2. 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.
3. Transfer the zucchini to a baking sheet and roast for 25 minutes.
4. 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. 
5. Add the ketchup (or tomato paste), and season with salt and pepper.
6. Spoon the cooked zucchini into the sauce, and turn to coat. Garnish with a few red pepper flakes. 

Nutrition

Calories: 420kcalCarbohydrates: 11gProtein: 6gFat: 41gSaturated Fat: 18gPolyunsaturated Fat: 20gTrans Fat: 1gCholesterol: 81mgSodium: 430mgFiber: 3gSugar: 6gNet Carbs: 8g

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.