Keto-Friendly Ultimate Zucchini Recipe
Ingredients:

  • 2 zucchini, sliced
  • 1 bell pepper, chopped
  • 1 carrot, grated (replace with more zucchini or omit for lower carbs)
  • Chives, chopped
  • Celery, chopped
  • 1 tomato, chopped (use cherry tomatoes for lower carbs)
  • 1 eggplant, sliced
  • 2 eggs
  • Salt and pepper, to taste
  • 70 ml heavy cream (replace milk for keto-friendly)
  • 20 ml olive oil
  • Dill, chopped
  • 70-100g mozzarella cheese, shredded (or use a mix of mozzarella and cheddar for more fat)

Method:

  1. Prepare the Vegetables:
    • Start by washing and slicing the zucchini and eggplant. Chop the bell pepper, tomato, celery, and chives. You can omit the carrot or replace it with extra zucchini to keep carbs low.
  2. Sauté the Vegetables:
    • In a large skillet, heat the olive oil over medium-high heat. Add the sliced zucchini, eggplant, chopped bell pepper, celery, and grated carrot (if using). Sauté for about 5 minutes, stirring occasionally, until the vegetables are tender and slightly golden.
  3. Add Tomatoes and Chives:
    • Add the chopped tomato and chives to the skillet, cooking for an additional 2 minutes until the tomatoes begin to soften.
  4. Prepare the Egg Mixture:
    • In a small bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
  5. Combine and Cook:
    • Pour the egg mixture over the sautéed vegetables in the skillet. Sprinkle the shredded mozzarella cheese evenly over the top. Cover the skillet with a lid and cook for 3-4 minutes until the eggs are set and the cheese is melted and bubbly.
  6. Garnish and Serve:
    • Once the eggs are fully cooked, remove the skillet from the heat. Top with a sprinkle of chopped dill and serve right away.

This keto-friendly version keeps the flavors intact while ensuring the dish remains low in carbs and high in healthy fats. Enjoy!