15-Minute Keto Garlic Butter Zucchini Ribbons with Burrata
If you are missing pasta on a ketogenic diet, these Garlic Butter Zucchini Ribbons are about to become your new obsession. Forget the watery zoodles of the past; shaving zucchini into wide ribbons creates a luxurious mouthfeel that mimics pappardelle pasta, especially when coated in a rich garlic-infused butter sauce. The real star of the show, however, is the fresh Burrata cheese. When you break it open, the stracciatella and cream spill out to create an instant, decadent sauce that pairs perfectly with the lemon zest and red pepper flakes. Not only is this dish visually stunning and ready in under 15 minutes, but it is also a nutritional powerhouse. Zucchini provides essential electrolytes like potassium to help combat the 'keto flu,' while the Burrata offers high-quality protein and healthy saturated fats to keep you satiated. This is low-carb elegant dining made effortlessly simple.
The Masterplan
Wash the zucchinis and pat them completely dry. Using a vegetable peeler or a mandoline, shave the zucchini lengthwise into long, wide ribbons. Discard the seedy center cores as they can make the dish watery.
In a large skillet, melt the butter and olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1 minute until the garlic is fragrant but not browned.
Add the zucchini ribbons to the skillet. Toss gently using tongs to coat them in the garlic butter. Cook for only 2-3 minutes; you want the ribbons to be tender-crisp, not mushy.
Remove the skillet from the heat. Stir in the lemon zest and season generously with sea salt and cracked black pepper.
Transfer the ribbons to a serving platter or two bowls. Take the ball of Burrata cheese and break it open over the top of the hot zucchini, allowing the creamy center to melt slightly over the ribbons.
Garnish with fresh torn basil leaves and a final drizzle of olive oil if desired. Serve immediately.
Perfect Pairings
Crispy Keto Halloumi and Chorizo Skewers with Lemon Herb Drizzle
The Ultimate Spicy Buffalo Chicken Chaffle Sandwich
Spicy Buffalo Chicken Chaffle Sandwich | Low Carb & High Protein
Gather Your Energy
Step by Step
Wash the zucchinis and pat them completely dry. Using a vegetable peeler or a mandoline, shave the zucchini lengthwise into long, wide ribbons. Discard the seedy center cores as they can make the dish watery.
In a large skillet, melt the butter and olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1 minute until the garlic is fragrant but not browned.
Add the zucchini ribbons to the skillet. Toss gently using tongs to coat them in the garlic butter. Cook for only 2-3 minutes; you want the ribbons to be tender-crisp, not mushy.
Remove the skillet from the heat. Stir in the lemon zest and season generously with sea salt and cracked black pepper.
Transfer the ribbons to a serving platter or two bowls. Take the ball of Burrata cheese and break it open over the top of the hot zucchini, allowing the creamy center to melt slightly over the ribbons.
Garnish with fresh torn basil leaves and a final drizzle of olive oil if desired. Serve immediately.