Tag Archives: zucchini

Low Carb Fried Squash

Fried zucchini or summer squash makes a great low carb side dish. You can also cut them into “fries” if you remove the seeds in the center. Serve with ranch for dipping.




Low Carb Fried Zucchini Squash

2 medium to large zucchini or summer squash                      

4 eggs

1/3 cup Carbquik

1/3 cup almond flour

1/3 cup grated parmesan cheese

Preheat oil to 350 degrees in a deep fryer, or about 1/2 inch deep in a skillet. Beat eggs in a medium bowl and set aside. Combine Carbquik, almond flour, and parmesan in a gallon bag. Slice zucchini or squash into desired shape. (Do not peel.) Coat zucchini in egg wash and place into dry ingredients. Toss to thoroughly coat.  Remove from breading mixture and fry for about 4 minutes until golden brown. Place on paper towels to drain excess oil. Season with salt while still hot.


Serves 4: NET carbs about 4.5 per serving





Low Carb Shrimp Scampi

I just love watching Food Network. When I win the lottery, I plan to hire Tyler Florence as my personal chef. I watched him make shrimp scampi the other day and I was drooling by the time he finished. Whether that’s because the food looked so good, or because he looked so good is unclear. (Sorry David, you know I love you.) I decided I had to try this recipe, and it was great. It only needed a simple substitution to make it low carb.



Use a spiral slicer (mine is sold here) to cut one medium zucchini per person.  This will replace the linguini noodles called for in the recipe. Don’t cook these, just allow the zucchini noodles to reach room temperature.




Find Tyler’s recipe here, and follow his directions for making the shrimp. After you remove the shrimp from the pan,  make your sauce with the lemon juice, wine, etc as directed in the recipe. Remove pan from heat. Then add the shrimp, zucchini “noodles,” and parsley to pan to coat with sauce.



I like to add parmesan and diced tomato to the top. The zucchini “noodles” do give the dish a different texture than a regular noodle. They are very fine, but they do keep a light crunch. In my opinion, they don’t impact the flavor at all. Since the zucchini is about 5 net carbs and the equivalent amount of pasta is about 45 net carbs, I think it’s an excellent trade.



Low Carb Cooked Apples

My husband and I feel lucky to have lost so much weight while eating such a good variety of foods and “sweets.” (We’ve lost a total of 167 pounds so far. :)) I really don’t feel any sense of deprivation. However, my husband does really miss apples. He is much more sensitive to carbs than I am; he still has a few pounds to lose, so he hasn’t been eating them. I hope he’ll be able to enjoy apples again when he is on maintenance. In the meantime, I wanted to try to make something to satisfy his craving. These turned out really well and he truly enjoyed them. We used them 3 ways: on top of a low carb waffle, on top of low carb ice cream, and as a side dish. I am working on a fried apple pie recipe too. I’ll keep you posted.

Low Carb Cooked Apples

2 medium zucchini

4 tablespoons butter

1 packet of sugar-free apple cider mix (available in grocery store in coffee/tea aisle)

1 teaspoon molasses

1/2 cup granular erythritol

12 drops EZ Sweetz (or 1/2 cup Splenda)

1 teaspoon vanilla

pinch of salt

1/4 cup heavy cream

2/3 cup chopped pecans (optional)

Peel zucchini and slice in quarters lengthwise. Remove the part with the seeds. Then chop into 1/2 inch chunks.






Melt butter  in a skillet, then add zucchini, cider mix, molasses, erythritol, ez sweetz, vanilla, and salt. Bring to a simmer and cook for about 2 minutes. You really just need to heat it through and make sure the erythritol is dissolved. Remove from heat and stir in heavy cream and nuts. The sauce thickens tremendously as it cools. The consistency will vary greatly depending on how warm it is when you serve it.



We made caramel apple sundaes with Breyer’s Carb Smart vanilla ice cream.






We also used them to top low carb waffles. (Recipe here.)


Serves 6: NET carbs about 4.5 per serving



I want to make these again and try Jicama in place of the zucchini. I think that has the potential to be even better.