Low Carb Zucchini Risotto

Though it’s Labor Day weekend already, the weather is still warm and I don’t want to heat up my kitchen.  This yummy risotto is quick & easy and uses one of my favorite summer veggies: zucchini.

Low Carb Zucchini Risotto

3 tablespoons salted butter
8-9 oz chopped raw zucchini (medium-sized zucchini)
1/2 teaspoon dried minced onions (or 2 teaspoons fresh)
1/8 teaspoon salt
1/16 teaspoon black pepper
1 package orzo-shaped shirataki noodles
1/4 cup grated Parmesan cheese

In a medium skillet over medium-high heat, melt butter.  Add chopped zucchini.

(Pieces can be as small or large as you like.  I like them about 1″ square and 1/4″ thick.)  Sauté zucchini until soft.

Add onions, salt, and pepper.  Stir.  Turn heat down to medium-low.

Rinse shirataki noodles under hot water in a wire colander.  Drain well.  Add to skillet and mix with other ingredients.

Add Parmesan to skillet and continue cooking and mixing until everything is hot and clings together.

Makes 2 or more filling servings.  The entire recipe contains about 8 net carbs.

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