Zucchini Congee

Zucchini Congee is a comforting and nutritious twist on the traditional Chinese rice dish, using zucchini as a low-carb alternative. Silky and savory, it captures the essence of congee while being light and healthy.

Ingredients

• Zucchini - 400 grams, grated
• Cauliflower rice - 200 grams
• Vegetable broth - 500 ml
• Ginger - 1 teaspoon, minced
• Garlic - 1 clove, minced
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Spring onions - 2, chopped
• Salt - to taste
• White pepper - to taste

Steps

1. In a pot, heat the vegetable broth over medium heat.
2. Add the minced ginger and garlic, sautéing for about 2 minutes until fragrant.
3. Stir in the grated zucchini and cauliflower rice, mixing well.
4. Bring the mixture to a simmer, then reduce the heat and cook for about 15 minutes, stirring occasionally.
5. Add the soy sauce, sesame oil, salt, and white pepper, and mix well.
6. Continue to cook for another 5 minutes until the zucchini is tender and the congee has thickened to your desired consistency.
7. Serve hot, garnished with chopped spring onions.

Nutrition

• Calories: 150
• Protein: 5 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and minerals from zucchini and cauliflower.

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