Description
A delightful Keto Zucchini Pilaf with Saffron & Pine Nuts, perfect for a low-carb meal.
Ingredients
Scale
- 2 medium zucchinis, shredded
- 1 cup riced cauliflower
- 1/4 cup pine nuts
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 teaspoon saffron strands
- 1/2 teaspoon cumin powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1/4 cup chopped fresh parsley (for garnish)
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Infuse the saffron strands in a small bowl with 2 tablespoons of warm water for approximately 10 minutes.
- In a large frying pan, warm the olive oil over medium heat and sauté the diced onion for 3-4 minutes until soft and translucent.
- Add the minced garlic and cook for an additional minute until aromatic.
- Fold in the shredded zucchini and riced cauliflower, cooking for 5-7 minutes until the zucchini softens.
- Pour in the saffron infusion along with cumin, salt, and black pepper, stirring to combine and cook for another 2-3 minutes.
- In a separate skillet, toast the pine nuts over medium heat for 3-4 minutes until golden brown.
- Remove the main mixture from heat and mix in the toasted pine nuts and lemon juice.
- Garnish with fresh parsley before serving.
Notes
- For an extra kick, add a dash of red pepper flakes.
- Chopped walnuts can be used instead of pine nuts for enhanced texture.
- This dish pairs well with grilled chicken or fish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg