There’s something truly special about combining the simplicity of zucchini with the rich, comforting flavors of a cheese-filled dumpling. Growing up in the heart of the Midwest, our family embraced dishes that brought warmth to our kitchen table, and these zucchini and cheese dumplings do just that. This recipe is a nod to those cherished family gatherings, where simplicity met satisfaction, and the aroma of garlic and cream filled the air. It’s a delightful blend of nostalgia and culinary creativity, perfect for those looking to enjoy a low-carb delight without sacrificing flavor. Whether you’re revisiting fond memories or creating new ones, these dumplings are a testament to the beauty of home-cooked meals.
These low carb zucchini and cheese dumplings pair beautifully with a fresh green salad, perhaps with a sprinkle of lemon juice to cut through the richness of the garlic cream sauce. A side of roasted cherry tomatoes can add a sweet and tangy flavor that complements the savory dumplings. If you’re feeling particularly indulgent, a slice of homemade almond flour bread can be the perfect companion to soak up any leftover sauce, ensuring nothing goes to waste.
Low Carb Zucchini and Cheese Dumplings in Garlic Cream Sauce
Servings: 4
Ingredients
2 medium zucchinis, grated
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 large egg
1/2 cup almond flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1 tablespoon fresh parsley, chopped
Directions
Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel.
In a large bowl, combine the grated zucchini, mozzarella cheese, Parmesan cheese, egg, almond flour, salt, and pepper. Mix until well combined.
Shape the mixture into small dumplings, about the size of a golf ball.
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