This deceptively simple side is decidedly more-ish, with added protein and fat from cheese and nuts, leaving you feeling fuller.
Prep Time | 2 mins |
Cook Time | 7 mins |
Meal Type | Side Dish |
Servings | 2 |
Carbs | 6 g |
Low carb eBooks and eCookbooks:
Why you'll love this recipe:
Key ingredients:
Zucchini:
Low in carbs and calories, zucchini is high in antioxidants and a great source of vitamin C, supporting immune health and skin vitality.
Greek feta:
A source of protein and healthy fats, feta adds a creamy texture and flavour while being lower in carbs compared to other cheeses.
Pine nuts:
High in heart-healthy fats, pine nuts provide a satisfying crunch and are rich in magnesium, which supports muscle and nerve function.
Mint leaves:
Fresh mint adds a burst of refreshing flavour, aiding digestion and providing antioxidant benefits.
Olive oil:
A healthy fat source, olive oil supports heart health and offers anti-inflammatory properties.
Low Carb Grilled Zucchini with Fetta and Mint
Ingredients
- 2 tbsp pine nuts
- 1 tbsp extra virgin olive oil
- 2 medium zucchini, sliced into rounds
- salt and pepper, to season
- ½ cup mint leaves, torn; optional
- 50 g Greek fetta, crumbled
COOK MODE
Instructions
- Heat a medium fry pan over medium heat. Add the pine nuts and toast them gently for 2-3 minutes, tossing every 30 seconds or so to prevent burning. Remove from the pan and set aside.
- Add olive oil to the frying pan and heat over medium heat. Add the sliced zucchini in a single layer. Season with salt and pepper, then cook without turning for 2 minutes, or until the underside is golden brown. Turn each zucchini, season and cook the other side for a further 1-2 minutes.
- Remove from heat and place zucchini on a serving platter. Sprinkle with the torn mint leaves, crumbled feta, and pine nuts, and serve.
Notes
- Swap feta for goat’s cheese or shaved parmesan for a different flavour profile.
- Use flaked almonds or walnuts instead of pine nuts if that’s what you have on hand.
- No mint? Try basil, parsley or dill for a fresh finish.
- Add a squeeze of lemon juice or a little zest just before serving to lift the flavours.
- Drizzle with a touch of chilli oil or sprinkle with dried chilli flakes for some heat.
- Toss through a handful of rocket or baby spinach to turn this into a more substantial salad.
We enjoyed this. The mint gave it a special lift.
Hi Jan, we appreciate you leaving a review of this recipe. We hope you and your family enjoyed them.
– DD Team