Cold Keto Zucchini Side Dish with Garlic and Dill (Edit recipe)

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Tender, juicy, and bursting with garlicky dill flavor, this cold keto zucchini side dish is the ultimate way to enjoy fresh zucchini without the sogginess. This low-carb side dish is oven-baked, never fried, and tossed in my punchy vinegar garlic dill sauce for a light and zesty veggie moment that pairs with anything.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

25 minutes

INGREDIENTS

7

Serves: 2

Ingredients

7 oz Zucchini
1 Tbsp Olive Oil
.25 tsp Salt
2 Tbsp Apple Cider Vinegar
.5 clove Garlic
.5 Tbsp Dill, Fresh
.125 tsp Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 220C / 425F and line a baking sheet with parchment paper.
Slice zucchini into thin rounds and pat dry with paper towels to remove excess moisture.
Toss zucchini in a large bowl with olive oil and salt
Arrange slices in a single layer on the baking sheet.
Bake for 20-25 minutes, flipping once, until golden and tender.
Cool completely on the tray.
Make the sauce: add all ingredients to a bowl and mix.
Add the zucchini to the sauce and toss.
Chill for 20 minutes before serving.

Notes

Printable Keto Sauce with Vinegar, Garlic and Dill recipe here. Best served cold the next day! Store in an airtight container in the fridge for up to 3 days. Do not freeze! The zucchini texture won’t hold. Want to bulk it up? Add chopped fresh herbs or crumbled feta before serving.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	85
Fat:	7 g
Carbohydrates:	5 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	421 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.