Keto Zucchini Fatteh

Thin-sliced zucchini is layered with a tahini-yogurt sauce, keto pita chips for crunch, and pomegranate arils for brightness — a riff on the Middle Eastern fatteh that swaps traditional bread and chickpeas for low-carb alternatives. Tahini and Greek yogurt create a creamy, tangy sauce; lemon juice and garlic sharpen it further. Cauliflower (replacing chickpeas) provides a nutty, tender vegetable base that takes on the sauce beautifully. The pomegranate adds jewel-like color and a burst of tartness.

With 14g protein and 9g net carbs, fatteh becomes a complete, elegant single dish. The layering matters — zucchini, then cauliflower, then sauce, then pita chips at the end so they stay crisp. Cumin and fresh herbs (parsley and mint) tie everything to the Mediterranean. Make it entirely ahead and top with chips just before serving, or layer warm and let the chips soften slightly into the warm sauce for a different texture. The salted pomegranate arils add brightness; toss them in just before eating so they don't stain the white sauce.