Roast Shallot, Garlic, and Zucchini Salad Recipe

Atkins Roast Shallot, Garlic, and Zucchini Salad
Net Carbs
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)



  • 16 clove Garlic
  • 10 tbsp chopped Shallots
  • 2 medium Zucchini
  • 5 tablespoon Extra Virgin Olive Oil
  • 1 tsp Salt
  • 0 1/2 tsp Black Pepper
  • 8 cup Arugula (Rocket)
  • 1 1/2 tbsp Red Wine Vinegar
  • 1 tsp, leaves Oregano
  • 4 oz Feta Cheese


  1. Heat oven to 450°F. Oil a rimmed baking sheet.  Cut the zucchini into 1/4-inch rounds.
  2. Combine garlic, shallots, and zucchini in a bowl. Add 2 tablespoons of the oil and toss well. Sprinkle with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Arrange on a baking sheet in a single layer.
  3. Roast, tossing occasionally, until the vegetables are lightly browned and crisp-tender, about 25 minutes. Cool 10 minutes. Transfer shallots and garlic to a cutting board and thinly slice. Transfer shallots, garlic, zucchini, and arugula to a large bowl; toss to combine.
  4. Combine vinegar, oregano, and remaining ½ teaspoon salt and ¼ teaspoon pepper in a small bowl; mix well. Add oil in a slow steady stream, whisking continuously until well combined. Pour over the arugula mixture and toss to coat. Divide among 8 plates and top with feta cheese.

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.