Keto Stuffed Zucchini With Ground Beef Recipes

KETO STUFFED ZUCCHINI WITH GROUND BEEF

Steps:

• Preheat oven to 400°F (200°C). Spray olive oil all over a large baking dish that fits the length of the zucchinis. I used a 9x13-inch baking dish that fits 8 medium zucchinis halves.
• Cut the zucchinis in halves lengthwise, don't peel, don't cut sides, or the filling runs out when baked later.
• Use a teaspoon to carefully scoop out the flesh of the zucchinis. Don't go too deep, or you can break the zucchini halves. Scroll up in this post to watch the step-by-step pictures.
• Place each zucchini half next to each other on the baking dish. Sprinkle 1 teaspoon of salt all over the zucchini halves and set aside 20 minutes while cooking the meat. This step makes the zucchini 'sweat' out their water and avoids a watery dish.
• In a large skillet, heat olive oil under medium/high heat. Add onion and cook for 2-3 minutes until fragrant.
• Stir in ground beef and stir with a wooden spoon to crumble the meat into tiny pieces and cook on all sides.
• Stir in the beef broth, spices, sour cream, and tomato paste, and keep cooking the meat for 5-8 minutes or until the meat is cooked through, and it forms a thick meat sauce, not runny. Stop the heat, keep the meat in the skillet.
• Now, use an absorbent paper towel to pat dry the zucchini halves and remove all the water they released.
• Use a spoon to fill each zucchini half - you should fit about 1/3 cup of ground meat per zucchini half.
• Top up each zucchini half with grated cheese.
• Place the baking dish in the center rack of the oven and bake for at least 15 minutes or until the cheese is melted and grilled.
• Serve hot with toppings of your choice like diced avocado, fresh cilantro, sour cream, or yogurt, chopped yellow bell pepper, or chopped tomatoes.