If you're looking for a new zucchini recipe, this high-protein, low-carb side dish could become your new go-to!

Golden, pan-seared zucchini and/or yellow squash are served over creamy whipped cottage cheese, then topped with a bright lemon basil dressing and toasted almonds. Yes, this dish is all about flavor and texture!

And this recipe is just as nourishing as it is flavorful. The cottage cheese and almonds provide a good dose of protein, while fresh basil, lemon, and garlic add plenty of bright, fresh flavor.

While it's an ideal side dish during the peak of summer squash season, you can make this delicious dish any time of year.

It's an easy side dish that looks elegant but is simple enough for a weeknight dinner or any type of gathering.

Ingredient Notes

Summer squash: You can use all zucchini, all yellow squash, or a mix of both. Slicing them into ¼-inch medallions helps them cook quickly and evenly.

Low-fat cottage cheese: Boosts protein and adds a yummy creaminess. We use a low-fat cottage cheese (2% milkfat), but you can use full-fat cottage, which only slightly reduces the protein content.

Extra-virgin olive oil: Adds richness and brings everything together. Avocado oil is a good substitute.

Lemon: Fresh lemon juice and zest brighten the dish with a fresh, citrus flavor.

Fresh garlic: A must! Even a small amount of freshly grated garlic gives the dressing depth.

Slivered or sliced almonds: If you buy toasted almonds, you can skip the toasting in this recip. Either slivered or sliced almonds work well.

Fresh basil: Chopped basil adds a fresh, herby note. You can skip or swap with a favorite herb of choice.

Recipe Steps

Salt the squash: Place the zucchini and/or yellow squash in a colander. Sprinkle with the kosher salt, toss to coat, and let sit for 15 to 20 minutes. Pat the squash very dry with paper towels.

Make the dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, grated garlic, and a few grinds of salt and pepper.

Whip the cottage cheese: Add the cottage cheese to a blender or food processor and blend until smooth and creamy. Refrigerate until ready to use.

Toast the almonds (optional): If your sliced almonds are not already toasted, heat a dry skillet over medium heat. Add the almonds and toast for 2 to 3 minutes, stirring frequently, until lightly golden and fragrant. Transfer to a plate to cool. If using pre-toasted almonds, you can skip this step.

Cook the squash: Heat ½ tablespoon olive oil in a large skillet over medium-high heat. Arrange the squash in a single layer, working in batches if needed. Cook undisturbed for 2 to 3 minutes, until golden brown, then flip and cook for 1 to 2 minutes more, until just tender but still slightly firm. Add the remaining ½ tablespoon olive oil to the skillet before cooking a second batch, if needed.

Assemble and serve: Spread the whipped cottage cheese onto a serving platter. Arrange the warm squash over the top, drizzle evenly with the lemon basil dressing, then finish with the toasted almonds, fresh basil, flaky sea salt, and freshly cracked black pepper. Serve warm or at room temperature.

Expert Tips

• Don't skip salting the squash. Letting the squash sit for 15 to 20 minutes draws out excess moisture so it browns instead of steaming.
• Pat the squash very dry. The drier the squash, the better the caramelization in the skillet. Cook in a single layer. Avoid overcrowding the pan or the squash will steam instead of developing a golden brown crust. Cook in batches if needed.
• Blend the cottage cheese until completely smooth. A high-speed blender or food processor creates a creamy, velvety texture that's perfect for spreading.
• Serve warm or at room temperature. This dish is best enjoyed shortly after assembling, while the squash is still warm and the contrast with the cool whipped cottage cheese is at its best.

Make Ahead Tip

Prep the components ahead of time. The whipped cottage cheese, lemon basil dressing, and toasted almonds can all be made up to 2 days in advance and stored separately in the refrigerator.

Cook the squash just before serving, then assemble the dish with the prepared components for the freshest flavor and texture.

More Low Carb Zucchini Recipes

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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