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Keto Zucchini Bowl Recipe

Keto Zucchini Bowl: Delicious and Nutritious

Zucchini is a great addition to any keto diet for a variety of reasons. It is low in calories and carbs, making it an ideal food for the keto diet. Additionally, it is high in fiber and several vitamins, minerals, and antioxidants, making it a nutritious option. 

Zucchini also helps promote weight loss, as it is high in water content, making it a filling choice that can help reduce cravings. It is a versatile food that can be eaten raw, cooked or even used as a replacement for higher-carbohydrate options. 

Finally, zucchini is a great source of energy, providing the body with fuel that can help keep you moving throughout the day. It is a great way to get your daily recommended servings of veggies as well, making it a great choice for those looking to improve their health and overall diet. You may want to check out our other zucchini recipes.

This Keto Zucchini Bowl is mainly made with zucchini, onion, and garlic. You can modify it by adding other keto-friendly vegetables of your choice. It is simmered in a flavorful broth that is light and tasty. To make it even more nutritious and filling, you can add some diced chicken for more protein. It is simple to make and can be enjoyed as a main dish or a side.

The Keto Zucchini Bowl is a great way to get essential vitamins and minerals while sticking to a low-carb diet. It is also a great way to use up any extra zucchini in the fridge. Serve with a side of salad or crusty Keto bread to make a complete meal. Enjoy! 

Check out this list of keto soup recipes. From broccoli soup to keto miso soup topped with shrimp, there is a nearly endless supply of soup recipes that will tempt your taste buds and keep you feeling full.

Keto Zucchini Bowl

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• Author: Rupali
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Sides

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Ingredients

• 2 tablespoons (30 ml) of coconut oil
• 1 onion (110 g), chopped
• 2 garlic cloves (6 g), minced
• 3 zucchinis (360 g), cut into medium chunks
• 4 cups (960 ml) of chicken broth/stock
• pinch of salt
• black pepper, to taste
• 2 tablespoons (30 ml) of coconut milk

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Instructions

1. Take a pot and place it over medium heat.
2. Add the coconut oil to the pot and let it heat up.
3. Add the onion, garlic, and zucchini and stir.
4. Cook for 5 minutes.
5. Add the broth, salt, and pepper and stir.
6. Bring to a boil then lower the heat.
7. Simmer for 20 minutes. 
8. Remove from heat and add the coconut milk.
9. Use an immersion blender to blend until smooth.
10. Ladle into soup bowls and serve.
11. Enjoy! 

Notes

All nutritional data are estimated and based on per-serving amounts.

Net Carbs: 6 g

Nutrition

• Calories: 112
• Sugar: 5 g
• Fat: 8 g
• Carbohydrates: 7 g
• Fiber: 1 g
• Protein: 4 g