Prep time: 10 mins |Cooking time: quarter-hour |Servings: 8 


3 medium green zucchini

​1 teaspoon ground black pepper

​½ cup of soy sauce 

1 tablespoon sesame seeds 

1 teaspoon salt 

½ tablespoon Erythritol

1 tablespoon butter

​1 tablespoon heavy cream 

1 teaspoon cilantro

​1 egg

​1 teaspoon cumin seeds

​½ cup almond flour 


Wash the zucchini and work for the strips. Combine the soil black pepper, sesame seeds, salt, and cilantro together in a very very mixing bowl. Add cumin seeds. Combine Erythritol and soy sauce and blend. Add the egg for the mixing bowl and whisk. Sprinkle the zucchini strips while using the whisked egg. Blend the amalgamation well using your hands. Sprinkle the zucchini strips using the almond flour, then sprinkle the zucchini while using ground black pepper mixture. Add the butter to the stress cooker and add the cream. Add the zucchini strips. Make the layer in the zucchini strips. Cook the zucchini across the ”Pressure” mode for 5 minutes. Remove and put in a second layer of zucchini. Repeat this until the many zucchini are cooked. Put the cooked zucchini strips in pressure cooker. Add the soy sauce mixture. Close the lid and sauté the dish for 3 minutes. When the cooking time ends, transfer the dish to serving plates. 


calories 61, 

fat 4.2, 

fiber 1.3, 

carbs 3.7, 

protein 2.8