Jennifer's "all time" most popular Low-Carb Recipes #10

VIDEO (below) note: you may have to click on "PLAY" twice to watch

Copyright notice: These videos can be viewed from this blog only, not downloaded, stored elsewhere or served-up from other websites, social-media platforms, servers. They may not be copied, modified, rented, sold, or their stories retold (C) 2021 Eureka Publishing, Ian & Jennifer Eloff, all rights reserved


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 know ..."naughty me!" But even if I ate it all, that's only 6gr of carbs, so "Tsk tsk!" 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/–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

LINKS to the two articles mentioned in my video: