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Keto Side Dishes

Zucchini and Blue Cheese Side

This warm zucchini and blue cheese skillet has become my go-to when I need a quick, satisfying keto side. The fire-roasted tomatoes add a smoky depth that pairs so well with the tangy blue cheese. It's the kind of dish that feels indulgent while keeping carbs in check.

10 min Prep time 10 min Cook time 20 min Total time 4 Servings 120 Calories
Zucchini and Blue Cheese Side

Ingredients

  • tablespoons extra-virgin olive oil
  • zucchini, halved lengthwise and sliced
  • clove garlic, minced
  • (14.5 ounce) can fire roasted chopped tomatoes
  • /4 cup crumbled blue cheese

Instructions

  1. Step 1

    I start by heating the olive oil in a large skillet over medium-high heat. Then I lay the sliced zucchini and minced garlic in the pan, give it a quick stir, and cover. Let that cook for about 5 minutes until the zucchini is just tender. Next, I stir in the fire-roasted tomatoes and let everything warm through for a minute or two. The smoky aroma always draws my family to the kitchen. Once it's hot, I remove the skillet from the heat and immediately sprinkle the crumbled blue cheese over the top. Cover the pan again and let it sit for a minute so the cheese softens and melts slightly. Serve right away as a delightful keto side that comes together in no time.

Chef's Tip

For extra depth, I like to add a pinch of red pepper flakes with the garlic. It gives a subtle heat that contrasts wonderfully with the creamy blue cheese.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, though the zucchini may soften further.

Variation Tips

For a heartier dish, stir in cooked chicken or shrimp before adding the tomatoes. You can also swap the blue cheese for crumbled feta or goat cheese if you prefer a milder flavor.

Frequently Asked Questions