Cheesy Zucchini & Riced Cauliflower

Paula Todora


My husband is low-carb, and I am not. This is also a great way to get children to eat their vegetables. It's not just for lo-carb eating but for the entire family.


★★★★★ 1 vote

5 Min
15 Min
Stove Top


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

How to Make Cheesy Zucchini & Riced Cauliflower


  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.

Printable Recipe Card

About Cheesy Zucchini & Riced Cauliflower

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Carb Keto
Other Tags: Quick & Easy For Kids

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