{"id":9206,"date":"2022-02-22T17:41:52","date_gmt":"2022-02-22T12:11:52","guid":{"rendered":"https:\/\/www.livofy.com\/health\/uncategorized\/keto-zucchini-indian-recipes-keto-india-customized-diet-plans\/"},"modified":"2022-09-22T17:06:38","modified_gmt":"2022-09-22T11:36:38","slug":"keto-zucchini-indian-recipes-keto-india-customized-diet-plans","status":"publish","type":"post","link":"https:\/\/www.livofy.com\/health\/keto-diet\/keto-zucchini-indian-recipes-keto-india-customized-diet-plans\/","title":{"rendered":"Keto Zucchini Indian Recipes"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400\">Zucchini is a versatile gluten-free, nutrient-packed keto-friendly vegetable. Not only is it excellent as a low-carb pasta replacement, but it is also perfect as a side dish to many mains. <\/span><span style=\"font-weight: 400\">Zucchini makes for delectable and healthy snacks and is a great ingredient. Easy to make Keto Zucchini Indian Recipes perfect for breakfast, lunch, and dinner.\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<h4><b>Keto Zucchini Indian Recipes\u00a0<\/b><\/h4>\n<p>&nbsp;<\/p>\n<h6><b>1.Zucchini Stir fry-<\/b><\/h6>\n<p><span style=\"font-weight: 400\">Zucchini Sabzi or Zucchini Masala is an uncomplicated and quick Indian-style stir fry recipe made with zucchini, onions, and few spices in less than 20 minutes. This is a vegan, gluten-free, keto, and low-carb recipe.<\/span><\/p>\n<h6><span style=\"font-weight: 400\">Ingredients<\/span><\/h6>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 large zucchini, cut into 1\/2 inch long pieces (about 1.5 cups)<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">2 teaspoon coconut oil<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1\/2 teaspoon cumin (jeera) seeds<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 tablespoon ginger garlic paste<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">2 green chilies, finely chopped<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 sprig curry leaves<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">a pinch asafoetida (hing)<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 medium onion, finely chopped<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1\/2 teaspoon turmeric powder<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1\/2 teaspoon amchur powder (dry mango powder)<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 teaspoon coriander powder<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1\/2 teaspoon garam masala powder<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">salt to taste<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 tablespoon coriander leaves (cilantro)<\/span><\/li>\n<\/ul>\n<h6><span style=\"font-weight: 400\">Instructions<\/span><\/h6>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Wash and chop zucchini into half-inch long pieces.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Preheat a pan with some coconut oil and add cumin seeds let them crackle.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Then join ginger-garlic paste, green chilies, asafoetida, curry leaves, and saute for 30 seconds till the raw smell of ginger-garlic disappears.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Adjoin onions and saute till they turn light brown in color.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Add sliced Zucchini chunks, turmeric powder, coriander powder,garam masala, amchur, and salt. Mix everything well. Shield the pan with a lid, let it cook on the low flame till it is a little bit tender for 3-4 minutes. Stir in between.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Once zucchini is prepared,mizzle with coriander leaves and serve hot with roti, paratha, or rice.<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h6><span style=\"font-weight: 400\">Nutrition Info-<\/span><\/h6>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Calories- 42<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Fat-0.2g<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Protein- 2g<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Carbs- 6g<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h6><b>2. Keto Roasted Eggplant and Zucchini Curry<\/b><span style=\"font-weight: 400\">&#8211; <\/span><\/h6>\n<p><span style=\"font-weight: 400\">This delicious warming low-carb curry is cooked with Indian spices, low-carb veggies, and a creamy coconut broth. It\\&#8217;s a quick great plant-based dinner option. <\/span><span style=\"font-weight: 400\">The curry is filled with tender eggplant and zucchini, roasted until soft. This is coupled with aromatic onion, garlic, earthy spices, aromatic cilantro, and a rich coconut stock.\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400\">Ingredients-\u00a0<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">2 tbsp cilantro<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">one tbsp olive oil<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 tbsp unsalted butter<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">one small eggplant<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">one small zucchini<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 garlic clove<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">a tsp ground turmeric<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">a tsp ground coriander<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">one tsp cumin ground<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">\u00a01 slice raw ginge<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">half medium tomato<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">\u00bd red onion<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">\u00bd cup vegetable broth<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">half cup of coconut milk<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">\u00bc tea salt<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">\u215b tsp black pepper<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h6><span style=\"font-weight: 400\">Instructions-<\/span><\/h6>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Preheat the oven to 400 degrees F. Dice the zucchini and eggplant into half-inch thick discs. Place the zucchini and eggplant in an even layer across a large oven tray. Season with salt and pepper and drizzle over one tablespoon of olive oil. Shift to the oven to bake for 18-20 minutes or until tender.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Whilst the zucchini is cooking, shred the ginger and thinly slice the onion and garlic. Preheat the remaining oil in a large saucepan over moderate heat. Add the onion, garlic, and ginger. Steam for 2-3 minutes until edible and fragrant.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Finely chop the tomato and add to the saucepan. Join turmeric, ground coriander, cumin, and curry powder. Whisk well to combine and cook gently for two minutes more to soften the tomato.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Adjoin the zucchini and eggplant to the saucepan. Add the vegetable stock and coconut milk. Stir to combine. Bring to a\u00a0 boil then reduce to a simmer.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Shield and cook for 12-15 minutes then uncover and cook for 5 minutes more until the sauce is thick and reduced. Finely slice the cilantro and scatter over the curry to serve.<\/span><\/li>\n<\/ul>\n<h6><span style=\"font-weight: 400\">Nutrition info<\/span><\/h6>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Calories- 121<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Carbs- 10.8g\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Protein-2.2g<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Fats- 8.8g<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h6><b>3. Vegan low carb zucchini tortillas\/Rotis-<\/b><\/h6>\n<p><span style=\"font-weight: 400\">Effortless,\u00a0 Vegan low-carb zucchini tortillas\/rotis for your low-carb and dairy-free days. These are vegan, free of top allergens, and effortless to make.Here is the recipe below!<\/span><\/p>\n<h6><span style=\"font-weight: 400\">Ingredients<\/span><\/h6>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">3 medium-sized zucchinis (grated)<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 tbsp chia seeds (coarsely powdered)<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">2 tbsp psyllium husk<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">\u00bc cup nutritional yeast<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Salt and pepper to taste<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">2 tbsp blanched almond flour<\/span><\/li>\n<\/ul>\n<h6><span style=\"font-weight: 400\">Instructions<\/span><\/h6>\n<p><span style=\"font-weight: 400\">Prep the Zucchini:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Take three medium-size zucchinis.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Wash and pat dry zucchinis.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Shred the zucchini using a grater or food processor.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400\">Prepare Chia egg and psyllium husk:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Take a tbsp of chia seeds in a coffee or spice grinder.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Grind it into a coarse powder.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Take two tablespoons of psyllium husks.<\/span><\/li>\n<\/ul>\n<h6><span style=\"font-weight: 400\">Prepare the Dough:<\/span><\/h6>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Add grated zucchini, chia seeds powder, psyllium husk, and salt and pepper in a large bowl.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Add one-fourth cup of nutritional yeast.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Whisk well and prepare the dough.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Put in two tablespoons of almond flour and mix well.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Allow the mixture to stand for 8-10 minutes.<\/span><\/li>\n<\/ul>\n<h6><span style=\"font-weight: 400\">Bake the tortillas\/Rotis:<\/span><\/h6>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Preheat the oven to 350 degrees F.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Haul a greased baking sheet or add a non-stick baking liner.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Make a ball out of the dough.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Now force the dough gently against the baking sheet to flatten it and create a thin disc just like a small tortilla or roti.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Repeat the method to make other tortillas.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Bake for 8-10 minutes and flip them, and allow baking for another 10 minutes.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Post 20 minutes, the tortillas will be fully cooked with slightly browned edges.<\/span><\/li>\n<\/ul>\n<h6><span style=\"font-weight: 400\">Nutrition info<\/span><\/h6>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Calories- 63<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Fat- 1.4g<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Protein- 2.9g<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Carbs- 11.5g<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h6><b>4. <\/b><b>Keto zucchini coconut vada<\/b><span style=\"font-weight: 400\">&#8211; <\/span><\/h6>\n<p><span style=\"font-weight: 400\">Keto zucchini coconut vada is a great south Indian keto recipe for you! Zucchini and coconut together are a great combination for your vada recipe.<\/span><\/p>\n<h6><span style=\"font-weight: 400\">Ingredients:<\/span><\/h6>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Zucchini: 1 medium, grated<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Salt to taste<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Asafetida (Heeng Powder): A pinch<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Mozzarella Cheese: 40 grams, shredded<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Almond flour: 2 tbsp<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Coconut flour: 1 tbsp<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Egg: 1<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Curry leaves: 2 sprigs, chopped finely<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Coriander leaves: A handful, chopped<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Ajwain seeds (Carom seeds): 1\/2 tsp Baking Powder: 1\/2 tsp<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h6><span style=\"font-weight: 400\">Instructions-<\/span><\/h6>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Preheat oven to 190 C \/ 375 F.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Grate the zucchini. Once done, add one-third tsp salt to it and mix well. Let it sit on a strainer for about 18-20 minutes to let the excess water drain.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Once done, keep the zucchini on a muslin cloth and squeeze out any remaining water\/moisture. Add that in a bowl. Add the almond flour, coconut flour,\u00a0 salt, asafetida, ajwain seeds, baking powder, and the chopped leaves in the bowl and whisk well.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">In a mixing bowl, whisk the egg. Couple it with the zucchini and mix well.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Add the mozzarella to a bowl. Microwave it for 20-30 seconds or until it melts. Alternatively, you can melt it on the stovetop too.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">As soon as the mozzarella melts, couple it to the zucchini mix and immediately knead the whole thing into a dough. Don\u2019t let the cheese chill much prior to kneading, it will get hard and stringy if cooled.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Once the dough is ready, transform them into vadas and put it on a baking tray lined with parchment paper.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Cook it for 18-20 minutes to get the brown vadas.<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h6><span style=\"font-weight: 400\">Nutrition Info-<\/span><\/h6>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Calories- 45<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Fat-5.2g<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Protein-3g<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Carbs- 4g<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h6><b>5. Zucchini Wraps with stuffed Paneer-<\/b><\/h6>\n<p><span style=\"font-weight: 400\">This zucchini recipe is simple and can be followed on an everyday basis. It\u2019s a great fusion of zucchini and paneer for keto dieters.<\/span><\/p>\n<h6><span style=\"font-weight: 400\">Ingredients-\u00a0<\/span><\/h6>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">50g zucchini<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">100g paneer<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 tbsp olive oil<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">\u00bd tsp ginger garlic paste<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">\u00bc tsp mixed herbs<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">\u00bd tbsp butter<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Salt to taste<\/span><\/li>\n<\/ul>\n<h6><span style=\"font-weight: 400\">Instructions-<\/span><\/h6>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Firstly, Dice paneer into 1-inch cubes.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Then, make a marination mixture for the paneer using olive oil.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Combine olive oil, ginger chili paste, mixed herbs as well as salt, and mix.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Sink paneer cubes in the marinating mixture for at least half an hour.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Meanwhile, chop zucchini into thin long slices or ribbons.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">keep the marinated paneer cubes on zucchini and roll it.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Save the ends with the marinating mixture with a toothpick.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Preheat the butter in the non-stick pan and grill these paneer zucchini rolls till all sides become golden brown.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Serve hot with cheese dip.<\/span><\/li>\n<\/ul>\n<h6><span style=\"font-weight: 400\">Nutrition info<\/span><\/h6>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Calories- 474<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Carbs- 17.1g<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Protein- 25g<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Fats- 53g<\/span><\/li>\n<\/ul>\n<p>We love these recipes, and know you will too! Get yourself<a href=\"https:\/\/www.ketoindia.fit\/health\/shop\/\">\u00a0started<\/a>\u00a0today and Stay tuned for more such keto weight loss<a href=\"https:\/\/www.ketoindia.fit\/health\/blog\/category\/transformation-stories\/\">\u00a0journeys,<\/a><a href=\"https:\/\/www.ketoindia.fit\/health\/blog\/category\/healthcare-and-lifestyle\/\">\u00a0health content<\/a>, and<a href=\"https:\/\/www.ketoindia.fit\/health\/blog\/category\/keto-recipes\/\">\u00a0recipes<\/a>! Also, don\u2019t forget to follow us on<a href=\"https:\/\/www.instagram.com\/keto.india\/\">\u00a0Instagram<\/a>\u00a0for the daily dose of the Keto Lifestyle!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Zucchini is a versatile gluten-free, nutrient-packed keto-friendly vegetable. Not only is it excellent as a low-carb pasta replacement, but it is also perfect as a side dish to many mains. Zucchini makes for delectable and healthy snacks and is a great ingredient. Easy to make Keto Zucchini Indian Recipes perfect for breakfast, lunch, and &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/www.livofy.com\/health\/keto-diet\/keto-zucchini-indian-recipes-keto-india-customized-diet-plans\/\"> <span class=\"screen-reader-text\">Keto Zucchini Indian Recipes<\/span> Read More &raquo;<\/a><\/p>\n","protected":false},"author":156,"featured_media":4501,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1675],"tags":[629,630,631,628,627],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Keto Zucchini Indian Recipes |\u00a0 Keto India | Customized Diet Plans<\/title>\n<meta name=\"description\" content=\"Zucchini is a versatile keto-friendly vegetable. 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