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Transform simple vegetables into a delightful main dish with this Zucchini, Almond & Cauliflower Stir-fry recipe. Packed with flavor and low in carbs, it's perfect for those following a ketogenic lifestyle.
15 minutes
20-25 minutes
Ingredients:
2 cups Zucchini
1/2 cup Almonds
1 head Cauliflower florets
2 tablespoons Olive oil
1 tablespoon Garlic (minced)
1 tablespoon Ginger (grated)
2 tablespoons Coconut aminos or soy sauce (low sodium)
Instructions:
- Heat olive oil in a large pan over medium heat. Add garlic and ginger, stirring for about 30 seconds until fragrant.
- Add cauliflower florets and cook for 5-7 minutes or until tender but still firm.
- Add zucchini to the pan and continue cooking for another 3-4 minutes until just tender.
- Toast almonds in a separate small pan over low heat until golden brown, being careful not to burn them.
- Add coconut aminos or soy sauce to the main pan, stirring to coat all vegetables.
- Finally, add the toasted almonds and toss everything together.
