32 calories (1/4 of recipe); 1.5 g protein; 1.6 g fat; 3.9 g carbohydrate; 2.5 g net carbs; 40 mg sodium (with 50% reduced-sodium soy sauce, 78 mg with regular soy sauce); 0 mg cholesterol; 1.4 g fiber
2 zucchini (432 g in photo)
1/2 tbsp olive oil
1 tsp huajiao Sichuan peppercorns
1 tsp soy sauce
1/4-1/2 lime or small lemon
Cut each zucchini into 3-4 sections, then cut lengthwise into 4-6.
Meanwhile, put olive oil and huajiao in a small frying pan, and toast huajiao on low to medium low heat until fragrant.
When zucchini is done, plate.
- Dressing can be prepared ahead of time.
- If time allows, dry cut zucchini for 1+ hours before grilling. Drying helps concentrate the flavor of zucchini and also shortens cooking time.
- 1/2 of recipe above: 64 calories; 3.0 g protein; 3.2 g fat; 7.7 g carbohydrate; 5.0 g net carbs; 79 mg sodium (with 50% reduced-sodium soy sauce, 155 mg with regular soy sauce); 0mg cholesterol; 2.7 g fiber