Keto Baked Zucchini

Keto Baked Zucchini is a delicious and healthy dish that combines the flavors of traditional Korean spices with tender baked zucchini. This low-carb delight is perfect for a satisfying meal or side dish that fits perfectly into your keto lifestyle.

Ingredients

• Zucchini - 2 medium (about 300g)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Soy sauce (or tamari for gluten-free) - 1 tablespoon
• Sesame oil - 1 teaspoon
• Gochugaru (Korean red pepper flakes) - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Sesame seeds - 1 tablespoon
• Green onions - 2, finely chopped

Steps

1. Preheat your oven to 200°C (400°F).
2. Wash and slice the zucchinis in half lengthwise, then scoop out a little of the center to create a boat shape.
3. In a mixing bowl, combine the olive oil, minced garlic, soy sauce, sesame oil, gochugaru, salt, and black pepper.
4. Brush the mixture generously over the zucchini halves, ensuring they are well coated.
5. Place the zucchini halves on a baking sheet lined with parchment paper, cut side up.
6. Sprinkle sesame seeds over the zucchini and place in the preheated oven.
7. Bake for 20-25 minutes, or until the zucchini is tender and slightly golden.
8. Once done, remove from the oven and garnish with chopped green onions before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 8 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it ideal for a ketogenic diet.
• Rich in vitamins and minerals, particularly vitamin C and potassium.

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