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Friday, January 24, 2014



When there is an abundance of zucchini, it’s great to have an easy, quick recipe handy to take care of some of the surplus zucchini in a delicious way.  I loved the simplicity of this recipe.  It's so tasty, I can eat it all by myself!   As you can see there wasn't much left to photograph.  I could not stop nibbling! I didn't add the Parmesan to the zucchini for the first photo.

14 oz zucchini (397 g)
1 tbsp olive oil, OR bacon fat (15 mL)
1/2  tsp bottled crushed garlic (2 mL)
  (Note: if using fresh, add this right towards the end of cooking)
1/2  tsp salt (2 mL)
1/8  tsp black pepper (0.5 mL)
2 tbsp Parmesan cheese (30 mL) 

Wash zucchini, cut off ends, and cut into 2 x 1/4 –inch (5 x 0.6 cm) matchsticks.

In large, nonstick frying pan, over medium heat in olive oil, stir fry garlic 30 seconds.  Add zucchini and stir-fry, turning occasionally until tender and browned in places.  Sprinkle with salt and pepper; toss to coat well and stir-fry briefly.  Sprinkle with Parmesan cheese, if using.  Serve immediately.

Yield:  4 servings
1 serving
58.7 calories
2.5 g protein
4.5 g fat

1.5 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:
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