Choclate Cake With Green Tea Cream
Ingredients (1 Serving)
- ½ medium zucchini (~100g), thinly shaved with a peeler
- 50g grated goat cheese
- 30g fresh salmon, chopped into small pieces
- Salt and black pepper to taste
- Fresh parsley (a few leaves for garnish)
- 1 tsp pomegranate seeds (~5g) – optional garnish
- 1 tsp lemon juice (drizzle just before serving)
Instructions
- Preheat your oven or air fryer to 180°C (356°F).
- Shave the zucchini into long, thin ribbons using a vegetable peeler.
- Layer a few zucchini strips on the base of a small ovenproof dish or ramekin.
- Sprinkle a portion of grated goat cheese over the zucchini.
- Add a layer of small salmon pieces, seasoning lightly with salt and pepper.
- Repeat the layers (zucchini, cheese, salmon, seasoning) until ingredients are used up, finishing with a light layer of goat cheese on top.
- Cook in the oven or air fryer for 8–10 minutes, or until golden and bubbling.
- Garnish with parsley, a few pomegranate seeds, and a drizzle of fresh lemon juice.
Nutritional Information (approximate per serving)
- Calories 235 kcal
- Protein 17 g
- Fat 17 g
- Saturated Fat 9 g
- Carbohydrates 3.2g
- Sugars 2 g
- Fiber 1 g
- Net Carbs 2.2 g
- Omega-3s 300–400mg
- Calcium 250mg
- Potassium 450mg
- Vitamin D 150 IU
Our Comments
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Pan-Fried Veggie Magic
“I tried pan-fried zucchini cut into quarters, tossed in avocado oil and a splash of soy and ginger dressing—Super addictive and simple!”
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Crunchy Zucchini Fries
“We made zucchini fries with almond flour and Parmesan—crispy on the outside and keto-friendly. Dip them in garlic aioli and they’re gone in minutes!”
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Perfect Fritters
“Zucchini fritters are a game-changer—cheesy, herby, crispy, and just 2 net carbs each. We made them four times last month!”
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Lasagna Takeover!
“Zucchini lasagna is next-level—layers of zucchini instead of noodles, salted to remove water, and it out-tastes regular lasagna!”
Gratin Perfection!
“This cheesy zucchini gratin blew me away! I halved the zucchini, salted them first, and layered cheddar, pepper jack, and Monterey jack—with a pinch of cayenne. Cooked a bit longer for extra crispness, and it was perfect—no sogginess!”