Keto Zucchini à la Julienne
How to Make It
Step 1
Slice the ends of both zucchini and slice them in half horizontally. Take each halved zucchini and slice them into “planks” that are about ¼” thick. Then slice them again into ¼” x ¼” x 2” matchsticks. Set them aside and mince the garlic. Also, dice the tomato into large pieces about ½” x ½” x ½”.
Step 2
Heat a large nonstick skillet over medium heat until very hot. Make sure the pan is large enough that the zucchini can be in a single layer with very little overlap. This will allow the zucchini to brown and not steam. Add the olive oil into the pan and swirl the pan to distribute the oil. Add in the garlic but do not allow it to brown.
Step 3
Add in julienned zucchini and allow it to cook for 1-2 minutes undisturbed to allow browning to occur on the bottom of the zucchini. Give the zucchini a toss and allow to cook until the zucchini is al dente.
Step 4
Add in the tomatoes and toss until the tomatoes are hot. Add in the butter and kosher salt and toss the pan again to distribute the fat around the vegetables. Plate the vegetables into a serving dish and sprinkle with chopped chives.
Ingredients
- Zucchini – 2 medium
- Tomato – 1 large – 3″ diameter
- Garlic – 3 clove
- Extra Virgin Olive Oil – 2 tablespoon
- Chives – 1 tablespoon
- Butter – ½ tablespoon
- Coarse Kosher Salt by Morton – ½ tsp