Nutritional Benefits : Paneer provides high-biological-value dairy protein, supplying essential amino acids to promote muscle maintenance and prolonged satiety. Replacing grain-based pasta with zucchini lowers total carbohydrate and starch content, helping prevent postprandial glucose and insulin spikes. Zucchini offers soluble and insoluble dietary fiber along with potassium, folate, and carotenoid antioxidants.
385 kcal
Calories
20 g
Protein
9 g
Carbs
20 g
Fat
Marinate the paneer: In a mixing bowl, combine 1 tbsp olive oil, lemon juice, dried oregano, red chilli flakes, roasted cumin powder, garlic powder, salt, and black pepper. Coat the paneer evenly and let it rest for 10 minutes.
Grill the paneer: Heat a seasoned grill pan or heavy skillet over medium-high heat. Sear the marinated paneer for 2–3 minutes per side until distinct golden-brown grill marks develop. Transfer to a plate.
Peel the zucchini: Use a spiralizer or julienne peeler to create long noodle strands.
Remove surface moisture: Lay the noodles flat across dry paper towels and press gently to blot away excess surface water. Avoid pre-salting.
Warm 1 tbsp olive oil in a wide skillet over medium heat. Sauté the sliced garlic until fragrant (30–40 seconds), then add the cherry tomato halves and blister for 1 minute.
Increase the heat to high, add the zucchini noodles, and toss quickly with tongs for 60–90 seconds just to warm.
Turn off the stove immediately. Season with a pinch of sea salt, cracked black pepper, and torn fresh herbs.
Assemble: Transfer the zucchini noodles to wide bowls, arrange the warm grilled paneer on top, garnish with toasted pumpkin seeds, and serve immediately.
