Ingredients
2 medium zucchinis, grated
1 cup shredded cheese (cheddar or mozzarella)
1/2 cup almond flour
1/4 cup grated Parmesan cheese
1 egg
1 tsp salt
1/2 tsp black pepper
2 cups vegetable stock
1 cup heavy cream
2 tbsp olive oil
Fresh herbs for garnish (such as parsley or chives)
Directions
Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel.
In a large bowl, combine the grated zucchini, shredded cheese, almond flour, Parmesan cheese, egg, salt, and pepper until a dough forms.
Shape the mixture into small dumplings using your hands.
Heat olive oil in a large skillet over medium heat. Add the dumplings and cook until golden-brown on all sides, about 3-4 minutes per side. Remove and set aside.
In the same skillet, pour in the vegetable stock and heavy cream. Bring to a gentle simmer.
Add the dumplings back into the skillet and cook for an additional 5 minutes, allowing the flavors to meld.
Serve the dumplings in a bowl with the creamy broth, garnished with fresh herbs.
Variations & Tips
