Recipe type: Side Dishes
Cuisine: Ketogenic. Low Carb. LCHF. Dairy Free. Vegan. Grain Free. Gluten Free. Low Calcium.
Prep time: 
Cook time: 
Total time: 
Yield: 4 sides
Zesty, flavoursome and versatile. A superb vegetarian dish that requires no effort at all. Great as a side, as a sandwich filler, or as pizza topping.
  1. wash and pat dry zucchini, top and tail them, then slice lengthways twice and finally cut across so as to obtain thin quadrants.
  2. place all ingredients except lime juice in a frying pan over high heat and stir.
  3. once a rolling boil is reached, stir again, turn heat down, and simmer gently for about 20 mins, uncovered, until zucchini is soft and a thick sauce is all that remains.
  4. taste test, adjust seasoning as required, stir in lime juice and serve.
The coconut cream I use is pure coconut + water, and quite liquid. If you use a different brand, and it contains gums or other thickening additives, you may need to add a little water during cooking.
I have been using a set of amazing knives that slice effortlessly and with utmost precision. Having tested them for some time, I can genuinely recommend them. You can buy the set HERE (U.S. residents can buy them HERE).

The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
Serving: 1 Calories: 120 Fat: 11g Net Carbs: 4.5g Protein: 2g
Recipe by at https://queenketo.com/low-carb-zucchini-with-lime-coconut-cream/