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.
Heat a large skillet over medium heat and add the butter. Once melted, add the dumplings and cook until golden brown on all sides, about 8-10 minutes. Remove from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Let it cook for a few minutes until it thickens slightly.
Return the dumplings to the skillet, spooning the sauce over them to coat evenly.
Sprinkle with fresh parsley before serving.
Variations & Tips
For a different flavor profile, try adding a pinch of nutmeg to the cream sauce or swapping out the mozzarella for a smoked cheese like gouda. If you’d like a little heat, a dash of red pepper flakes in the sauce can add a nice kick. You can also incorporate finely chopped spinach into the dumpling mixture for an extra boost of greens. For those avoiding dairy, substitute the cheese with a dairy-free option and use coconut cream instead of heavy cream.
