Pan-Fried Zucchini with Feta and Olives

About

This delicious Keto side is packed with fats, flavor and texture. Our simple low carb recipe is prepared with sliced zucchini, crunchy toasted pine nuts, tangy feta cheese, salty olives, and fragrant fresh mint. This easy side is perfect served with a Mediterranean inspired main, ideal to accompany grilled or barbecued meats.

Can I Use a Different Cheese?

We have used crumbled feta cheese to add fats and flavor to our Keto vegetable side. Feta cheese perfectly complements the zucchini, olives and mint to create a Mediterranean inspired dish. If you would like to use a different cheese some grilled halloumi strips would make a great substitute or some crumbled goats cheese. Please be sure to adjust your macros to account for any changes made to the original recipe.

Serving Suggestions

This Mediterranean inspired Keto recipe makes a great side dish to accompany your favorite low carb mains. The recipe is perfect served with grilled chicken, pork chops or roasted lamb. It would also make a great addition to the summer BBQ table!

Ingredients

10 medium black olives
2 tablespoon feta cheese
2 tablespoon peppermint, fresh
2 medium zucchini
2 tablespoon extra virgin olive oil
1 tablespoon pine nuts
¼ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Slice the tops and bottoms from both zucchinis and discard. Slice the zucchini into thin discs. Heat the olive oil in a large skillet over a medium heat. Add the zucchini discs to the skillet.
Season the zucchini with a little salt and pepper. Pan-fry the zucchini in the oil for 4-6 minutes, stirring frequently. The zucchini should be tender and golden all over.
Remove the zucchini from the skillet with a slotted spoon and transfer to a serving dish. Wipe the skillet clean. Add the pine nuts to the skillet used to cook the zucchini. Toast gently over a low heat for 2-3 minutes or until lightly golden.
Thinly slice the olives. Crumble the feta cheese over the cooked zucchini. Roughly chop the mint and sprinkle over the top. Scatter over the toasted pine nuts and sliced olives to serve.