Low Carb Fried Feta, Mushrooms, and Zucchini Meal
How to Make It
Step 1
You’ll want to make the side dishes before you make the fried feta component. Slice cremini mushrooms into thin slices. Heat the first amount of olive oil in a small pan over medium-low heat and toss in the mushrooms. Season them with salt and pepper, and stir the mushrooms while they cook down. When the mushrooms are tender and soft, reduce the heat to a lower setting.
Step 2
Melt the first amount of butter into the pan followed by adding chopped dill. Stir the mushrooms so they’re coated in the butter and dill, and let them cook for just 1-2 minutes. Transfer the cooked, buttery mushrooms to a serving plate and return the pan to the stove. Next, chop zucchini into quartered pieces that are about ½” thick. Heat the same pan over medium-high heat and toss in the zucchini. Cook the zucchini with salt and pepper until it’s charred with grill lines from the pan all over.
Step 3
Once the zucchini has browned edges, reduce the heat to its lowest setting. Melt the second amount of butter in the pan. Stir lemon juice and chopped dill into the pan as well. Let the zucchini stew in the lemon butter for a few minutes as it bubbles and reduces slightly. Transfer the finished zucchini to your serving plate with the mushrooms, and set the plate aside.
Step 4
Now you can turn your attention to the feta. Start with a whole block of feta cheese. Slice squares (each about 1 ¼ oz) from the block of feta. Try to keep the feta slices as equal to each other as possible. They’ll be about ½” thick and 3-4” long. Gently pat the feta slices with a paper towel to remove any excess water that may have transferred from the packaging.
Step 5
On a clean plate, arrange the almond flour. Pulse the pork rinds in a food processor or powerful blender until you have a fine crumb with a similar texture to the almond flour. Mix the almond flour and ground pork rinds together to create the crispy breading. At your discretion, you may season the breading to your taste. However, avoid salt because this is already a high-sodium dish. One by one, press each slice of feta into the breading, then flipping it over to press the other side into the breading.
Step 6
Brush away any excess breading off the feta slices. Heat the final amount of olive oil in a new, wide, non-stick pan over high heat on the stove. When the pan is hot, place the breaded feta slices in the oil. Let the feta fry on one side, undisturbed, until the breading turns dark golden – about 2-3 minutes. Use a spatula to gently flip the feta over to fry on the other side. When the feta is almost done frying, squeeze the lemon juice into the pan. If necessary, you can quickly reheat your plate of zucchini and mushrooms in the microwave before transferring the fried feta to the plate. Serve hot with extra lemon for squeezing.
Ingredients
- Brown mushrooms – 4 oz
- Olive Or Extra Virgin Olive Oil – 1.5 tsp
- Salt – 0.13 tsp
- Black pepper – 0.13 tsp
- Butter, unsalted – 0.5 tbsp
- Dill weed, fresh – 0.13 tsp, whole pieces
- Zucchini – 3 oz
- Salt – 0.13 tsp
- Black pepper – 0.13 tsp
- Butter, unsalted – 0.5 tbsp
- Lemon juice – 2 tbsp
- Dill weed, fresh – 0.13 tsp, whole pieces
- Feta cheese – 2.5 oz
- Almond flour – 1 tbsp
- Fried pork skins – 0.5 oz
- Olive Or Extra Virgin Olive Oil – 1.5 tsp
- Lemon juice – 2 tbsp