Low Carb Fried Feta, Mushrooms, and Zucchini Meal
There’s no meat in sight for this healthy Keto meal. The dish is inspired by Greek flavors and the popular fried cheese dish, Saganaki. Although a little different from traditional saganaki, your Keto fried feta is coated in a pork rind bread crumb coating and then fried in olive oil. The soft, warm, crispy fried cheese tastes great next to Keto side dishes of butter mushrooms and lemon dill-butter zucchini. While there are pork rinds in this recipe, recommendations are made further below to transition it to a vegetarian recipe. You can use this recipe for Keto meal prepping as well. Portion the completed recipe into meal prep containers, and store it in your refrigerator for up to 5 days. All the components of the meal can be re-heated together in your microwave.
Making The Recipe Vegetarian
The only non-vegetarian ingredient in this recipe is the pork rinds. You can substitute the pork rinds with grated parmesan cheese by weight. Since parmesan cheese is a hard cheese, it will fry in your pan instead of turning gooey and melting. Since the recipe makes fried feta, you can’t make it entirely vegan. However, at your discretion, you can substitute any butter with olive oil or coconut oil.
How To Make Pork Rind “Bread Crumbs”
It won’t make much sense to grind a small number of pork rinds in a food processor. Instead, grind a whole bag to make “bread crumbs” that you can use in other Keto recipes. Just use the pulse setting on your food processor to break down the pork rinds. Make sure you don’t over-grind the pork rinds, or they’ll release fat that makes them stick together. If you don’t own a food processor, you can use a high-power blender to get the same result.
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About Low Carb Fried Feta, Mushrooms, and Zucchini Meal
Low Carb Fried Feta, Mushrooms, and Zucchini Meal is a delightful and satisfying dish that combines the creamy and salty flavors of feta cheese with the earthy taste of mushrooms and the freshness of zucchini. This recipe is unique because it offers a low-carb alternative to traditional fried dishes, making it perfect for those following a low-carb or ketogenic diet. The combination of flavors and textures in this meal creates a truly satisfying and indulgent experience.
Origins of Low Carb Fried Feta, Mushrooms, and Zucchini Meal
The origins of Low Carb Fried Feta, Mushrooms, and Zucchini Meal can be traced back to Mediterranean cuisine. Feta cheese, mushrooms, and zucchini are commonly used ingredients in Mediterranean cooking, known for their versatility and health benefits. This dish is a modern twist on traditional Mediterranean flavors, incorporating low-carb cooking techniques to cater to a wider range of dietary preferences. It showcases the creativity and adaptability of Mediterranean cuisine.
Best Time to Enjoy Low Carb Fried Feta, Mushrooms, and Zucchini Meal
The best time to savor Low Carb Fried Feta, Mushrooms, and Zucchini Meal is during the summer months when zucchini and mushrooms are in season. This ensures that you can enjoy the freshest ingredients and fully experience the flavors of the dish. Additionally, this meal is perfect for outdoor gatherings or picnics, adding a touch of Mediterranean flair to your summer dining experience.
Perfect Food Pairings with Low Carb Fried Feta, Mushrooms, and Zucchini Meal
- Serve this dish alongside a crisp Greek salad for a refreshing and balanced meal.
- Pair it with grilled chicken or lamb skewers for a protein-packed feast.
- For a complete low-carb meal, serve it with cauliflower rice or quinoa.
- Complement the flavors with a glass of chilled white wine or a refreshing iced tea.
- For a ketogenic twist, serve it with a side of avocado slices or a creamy tzatziki sauce.
Tips and Tricks to Prepare Low Carb Fried Feta, Mushrooms, and Zucchini Meal
- Use a non-stick pan or a well-seasoned cast-iron skillet to ensure the feta cheese doesn't stick to the surface.
- To add extra flavor, marinate the mushrooms and zucchini in a mixture of olive oil, garlic, and herbs before frying.
- If you're lactose intolerant or prefer a milder taste, you can substitute feta cheese with goat cheese or ricotta.
- For a crispy texture, make sure to cook the zucchini and mushrooms over medium-high heat until they are golden brown.
- Experiment with different herbs and spices to personalize the dish to your taste preferences.
Let's Get Started!
Low Carb Fried Feta, Mushrooms, and Zucchini Meal is a delicious and healthy option that will satisfy your cravings while keeping you on track with your weight-loss goals. Don't miss out on the opportunity to indulge in this flavorful dish. Try it today and discover the joy of cooking and exploring new flavors. Join our community of food enthusiasts and subscribe to receive more delicious recipes that will inspire your culinary adventures.
Ingredients
- Brown mushrooms ()
- Olive Or Extra Virgin Olive Oil ()
- Salt ()
- Black pepper ()
- Butter, unsalted ()
- Dill weed, fresh ()
- Zucchini ()
- Salt ()
- Black pepper ()
- Butter, unsalted ()
- Lemon juice ()
- Dill weed, fresh ()
- Feta cheese ()
- Almond flour ()
- Fried pork skins ()
- Olive Or Extra Virgin Olive Oil ()
- Lemon juice ()
Instructions
- You’ll want to make the side dishes before you make the fried feta component. Slice cremini mushrooms into thin slices. Heat the first amount of olive oil in a small pan over medium-low heat and toss in the mushrooms. Season them with salt and pepper, and stir the mushrooms while they cook down. When the mushrooms are tender and soft, reduce the heat to a lower setting.
- Melt the first amount of butter into the pan followed by adding chopped dill. Stir the mushrooms so they’re coated in the butter and dill, and let them cook for just 1-2 minutes. Transfer the cooked, buttery mushrooms to a serving plate and return the pan to the stove. Next, chop zucchini into quartered pieces that are about ½” thick. Heat the same pan over medium-high heat and toss in the zucchini. Cook the zucchini with salt and pepper until it’s charred with grill lines from the pan all over.
- Once the zucchini has browned edges, reduce the heat to its lowest setting. Melt the second amount of butter in the pan. Stir lemon juice and chopped dill into the pan as well. Let the zucchini stew in the lemon butter for a few minutes as it bubbles and reduces slightly. Transfer the finished zucchini to your serving plate with the mushrooms, and set the plate aside.
- Now you can turn your attention to the feta. Start with a whole block of feta cheese. Slice squares (each about 1 ¼ oz) from the block of feta. Try to keep the feta slices as equal to each other as possible. They’ll be about ½” thick and 3-4” long. Gently pat the feta slices with a paper towel to remove any excess water that may have transferred from the packaging.
- On a clean plate, arrange the almond flour. Pulse the pork rinds in a food processor or powerful blender until you have a fine crumb with a similar texture to the almond flour. Mix the almond flour and ground pork rinds together to create the crispy breading. At your discretion, you may season the breading to your taste. However, avoid salt because this is already a high-sodium dish. One by one, press each slice of feta into the breading, then flipping it over to press the other side into the breading.
- Brush away any excess breading off the feta slices. Heat the final amount of olive oil in a new, wide, non-stick pan over high heat on the stove. When the pan is hot, place the breaded feta slices in the oil. Let the feta fry on one side, undisturbed, until the breading turns dark golden - about 2-3 minutes. Use a spatula to gently flip the feta over to fry on the other side. When the feta is almost done frying, squeeze the lemon juice into the pan. If necessary, you can quickly reheat your plate of zucchini and mushrooms in the microwave before transferring the fried feta to the plate. Serve hot with extra lemon for squeezing.
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