Cottage Cheese Grilled zucchini roll ups (#KETO_POWER#EATINGFAT=WEIGHTLOSS#)

I love gardening and if you have ever planted zucchini in your garden, you must have seen it is one of the easiest plants to grow. It requires minimal care. Today morning; handpicked few fresh beauties and some basil from my kitchen garden and made my KETO-lunch.


1 small zucchini  cut lengthwise into 1/4-inch-thick slices
1 teaspoon Organic coconut oil
1/8 teaspoon salt, plus more to taste
1/2 teaspoon of freshly ground black pepper,
50 gms fresh cottage cheese or paneer or goat cheese (as per taste and macros)
1 tablespoon chopped fresh cilantro (optional)
1/2 teaspoon fresh lemon juice
1 cup packed baby spinach
1/3 cup basil leaves
1/4 teaspoon cumin seeds


1. Preheat grill or grill pan to medium. Place slices on a grill and drizzle little oil on top. Grill on both sides for 2-3 minutes. I love the dark brown grill marks. Remove from heat and let then cool down.You can use a flat pan if you don’t have grill.

2. In a pan. Take a teaspoon of coconut oil, add cumin seed let them crackle. Add colored peppers, spinach, saute for a minute.

3. Now add cottage cheese, cilantro,and lemon juice. Keep sauteing together. Cook to the consistency you like. If you like it uncooked leave it like that.

4. Place the grilled zucchini in a serving dish. Pour 1/2 teaspoon of the cheese mixture about 1/2 inch from the end of a zucchini slice. Top with a few basil leaves . Roll up tightly and seal it with a toothpick. You can serve with yogurt and mint dip or cilantro relish.

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