Keto Moroccan Zucchini
⏱ Prep: 3 min🍳 Cook: 12 min✅ Ready: 15 min
193
Calories
4g
Net Carbs
2.8g
Protein
18.9g
Fat
⏱ Prep: 3 min🔥 Cook: 12 min⏰ Ready: 15 min
How to Make It
Step 1
Peel and dice the zucchini into 1/2 inch chunks and set aside.
Step 2
Heat a tablespoon of olive oil in a large frying pan over a low/medium heat and add the shallot and garlic. Sweat gently until tender. Add the cumin seeds, coriander, lemon zest, ras el hanout, pine nuts and slivered almonds. Stir well and cook gently for a further minute or two until fragrant.
Step 3
Add the remaining oil to the pan and increase the heat a little. Add the diced zucchini and toss in the nuts and spices. Cook for a few minutes until the zucchini is tender.
Step 4
Scatter with fresh cilantro to serve.
Ingredients
- Olive Oil – 2 tablespoon
- Zucchini – 1 medium
- Shallot – 1 tablespoon, chopped
- Garlic – 1 clove
- Lemon Peel Or Zest Raw – 1 tsp
- Ras El Hanout – 1 x 1 teaspoon
- Cumin, Seed – 1 teaspoon
- Blanched Slivered Almonds – 1 tbsp
- Pine Nuts – 1 tablespoon, whole pieces
- Spices Coriander Seed Or Ground – ½ tsp
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon