Cheesy Zucchini & Riced Cauliflower

Whether you’re one of the millions of those Keto or Low-Carb people or not, this side dish is really good. It goes well with chicken, beef, pork – anything! Not a fan of cauliflower, this doesn’t taste like it at all, which is a good thing if you’re me.

I kind of think that riced cauliflower is sort of like tofu-it takes on the flavors of what it is mixed with, which is also good.

Give it a try-you’ll be glad you did.

Cheesy Zucchini & Riced Cauliflower


  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 1 bag s frozen riced cauliflower
  • 1 large zucchini
  • 1/2 tsp seasoned salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 4 oz cream cheese
  • 1/4 c milk
  • 3 Tbsp parmesan cheese


  1. In a large skillet over medium high heat, melt butter with olive oil. Add frozen zucchini and cook, stirring.
  2. Grate zucchini, unpeeled, and place in several layers of paper towels and squeeze to remove water. Add to pan, stir, and turn heat down to medium low.
  3. Add seasonings, stir and cook in medium low for 5-10 minutes, until zucchini and cauliflower has softened. Add cream cheese, milk and parmesan cheese. Continue to cook for 5 additional minutes and serve hot.

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