bok choy with mushrooms prepared in a great keto way.
| Prep Time: | 20 mins |
| Cook Time: | 34 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 14 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 zucchini
- cooking spray
- 1 onion, halved and sliced
- ½ bunch radishes, trimmed and quartered
- 2 tablespoons olive oil, divided, or to taste
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon lemon zest, or to taste
- 3 cloves garlic, sliced and roughly chopped
- ¼ teaspoon dill weed
- 1 pinch salt and ground black pepper to taste
- ½ lemon, juiced
Instructions
- Cut zucchini into noodles using a spiralizer. Place noodles in a colander set in the sink. Season lightly with salt. Let stand for 20 to 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
- Spread onion slices on one side of the baking sheet. Spread radishes on the other side of the baking sheet. Drizzle 1 tablespoon olive oil on top.
- Combine kosher salt and lemon zest in a small bowl; rub together with your fingers until fragrant. Sprinkle over onion and radishes.
- Bake in the preheated oven until onion and radishes are tender and slightly browned, about 25 minutes.
- Heat a large skillet over medium heat; grease with cooking spray. Cook and stir garlic until fragrant, 3 to 5 minutes. Drizzle in 1 tablespoon olive oil. Add onion and radishes; cook and stir until browned, about 3 minutes. Stir in dill weed.
- Mix zucchini noodles into the skillet; cook until heated through, about 3 minutes. Season with salt and pepper. Remove from heat; pour lemon juice on top.
- Substitute lemon salt for the lemon zest and kosher salt mixture if preferred.
Reviews
So delicious! I’ve had this recipe saved for quite a while, but never got around to making it until now. I wish I would have made it sooner! It’s a bit of extra work having to roast the radishes and onions in the oven, but well worth it because of the added flavor. I love that there’s just a hint of dill without being overpowering and the lemon gives it such a refreshing flavor. I had lemon salt, but decided to make the kosher salt/lemon zest anyway and I highly recommend it!Because the zoodles were already softened from being salted in the colander, I barely had to cook them 1 minute in the pan. I’ll definitely make this again!