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prep time
3 min
cook time
12 min
ready time
15 min
Keto Moroccan Zucchini
This Moroccan inspired zucchini is loaded with flavour and texture from aromatic herbs and spices and toasted nuts.
This makes for a great side dish to accompany grilled chicken or roasted lamb.
Net Carbs
4 g
Fiber
2.1 g
Total Carbs
6.2 g
Protein
2.8 g
Fats
18.9 g
193 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 4
15 min
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.
