Keto Creamed Peas Recipe Recipe For Zucchini
CREAM OF ZUCCHINI SOUP
Steps:
- Heat a large, heavy saucepan over medium heat. Add the butter and avocado oil. After butter has melted, stir in the onion. Cook onion until soft and translucent.
- Stir in the zucchini squash and oregano. Sprinkle lightly with salt (optional) and pepper. Don't overdo the salt as the feta and the stock will also add saltiness.
- Cook the squash until starting to soften, stirring frequently. Add the garlic and cook for about one minute. Pour the stock over.
- Cover the pot, leaving the cover slightly off center to allow steam to vent. Simmer until vegetables are soft, about 25 minutes. Stir in the feta cheese and allow to melt slightly. Puree the soup using an immersion blender, or in batches, using a traditional blender.
- Stir in the heavy whipping cream and simmer a few minutes. Taste and adjust seasoning if desired. Soup may be thinned with additional stock if desired.
Nutrition Facts : Calories 219 kcal, Carbohydrate 9 g, Protein 10 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 240 mg, Fiber 1 g, Sugar 2 g, ServingSize 8 ounces, UnsaturatedFat 6 g
KETO CREAMY GARLIC LEMON ZUCCHINI PASTA
Provided by Corina Nielsen
Time 10m
Number Of Ingredients 8
Steps:
- Add olive oil to a large saute pan set over medium heat.
- Add garlic and cook for 30 seconds until fragrant.
- Add lemon juice, lemon zest, salt, pepper, and heavy cream to the pan. Cook for 8-10 minutes until sauce is reduced. Adjust seasoning to taste. Turn off heat.
- Add zucchini noodles and toss to coat in sauce.
Nutrition Facts : ServingSize 1 cup, Calories 283, Fat 25g, Carbohydrate 12g (net, Fiber 4g, Protein 4g
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