#1 Low Carb & Keto Diet App Since 2010
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prep time
7 min
cook time
15 min
ready time
22 min
Low Carb Veggie Plate
This is a nice filling main course for someone on the keto diet that is also looking for a vegetarian option! The zucchini is broiled to give it a nice browning and seasoned lightly with herbs.
Net Carbs
6.7 g
Fiber
4 g
Total Carbs
9.4 g
Protein
9.8 g
Fats
30.1 g
345 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Zucchini, Cooked From Fresh
¾ small
Yellow Squash
½ small
Extra Virgin Olive Oil
1 tablespoon
Coarse Kosher Salt by Morton
½ tsp
Parsley, Dried
⅛ teaspoon
Thyme, Dried
⅛ teaspoon
Soft Unripened Herbed Goat's Milk Cheese By President's Choice
2 ounce
Pitted Kalamata Olives By Mezzetta
10 olives
Spinach
2 cup, cut pieces
Extra Virgin Olive Oil
1 tablespoon
Dry Roasted Pepitas Lightly Salted by Nature's Harvest
¼ cup
Recipe Steps
steps 4
22 min
Step 1
Preheat a broiler on HIGH. Slice the zucchini and squash into 4” long planks that are ⅓” thick. Place veggies on a baking sheet and drizzle 1 T of olive oil on the zucchini, along with the kosher salt and dried herbs.Step 2
Broil on HIGH for 9 minutes on the 1st side or until browned nicely, then flip and brown for an additional 5 minutes or until browned.Step 3
Place greens on a plate and drizzle with 1 teaspoon of olive oil and a sprinkle of kosher salt. Feel free to use some sugarless vinegar to the greens as well. Add the slice of goat cheese, olives and pepitas.Step 4
Remove hot veggies from baking sheet and serve alongside greens and cheese.
