Cheesy Zucchini Riced Cauliflower Food
EASY ZUCCHINI CAULIFLOWER RICE
Steps:
- Pulse the cauliflower florets in a food processor for about 25-30 seconds until it's a rice-like consistency. Set aside.
- Add oil on pot or skillet over medium heat. Sauté onion for about 5 minutes. Then add zucchini, garlic powder, salt and black pepper. Cook for about 4 minutes.
- Add riced cauliflower, pesto and mix everything well. Cook until tender.
- When it's time to serve, top with hemp seeds and fresh chopped parsley.
Nutrition Facts : ServingSize 1 /4, Calories 180 kcal, Carbohydrate 10 g, Protein 5 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 728 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 6 g
CHEESY ZUCCHINI & RICED CAULIFLOWER
Great for a low-carb, keto lifestyle. This is also a great way to get children to eat their vegetables. It's not just for lo-carb eating but for the entire family.
Provided by Paula Todora
Categories Vegetables
Time 20m
Number Of Ingredients 10
Steps:
- 1. In a large skillet over medium high heat, melt butter with olive oil. Add frozen zucchini and cook, stirring.
- 2. Grate zucchini, unpeeled, and place in several layers of paper towels and squeeze to remove water. Add to pan, stir, and turn heat down to medium low.
- 3. Add seasonings, stir and cook in medium low for 5-10 minutes, until zucchini and cauliflower has softened. Add cream cheese, milk and parmesan cheese. Continue to cook for 5 additional minutes and serve hot.
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