Keto Stuffed Zucchini With Ground Beef Recipes
KETO STUFFED ZUCCHINI WITH GROUND BEEF
An easy keto stuffed zucchini recipe with ground beef, taco seasoning for a healthy low-carb taco night.
Provided by Carine Claudepierre
Categories Meal
Time 40m
Number Of Ingredients 16
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.
Nutrition Facts : ServingSize 1 Zucchini half (filled 1/3 cup meat + cheese), Calories 236.8 kcal, Carbohydrate 5.7 g, Protein 13.5 g, Fat 18.1 g, SaturatedFat 7.8 g, TransFat 0.7 g, Cholesterol 55.1 mg, Sodium 364.1 mg, Fiber 1.6 g, Sugar 3.9 g
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- Wash the zucchini and trim off ends. Cut the zucchini in half lengthwise. Using a spoon, scrap out the seeds and flesh to form a pocket for the filling, leaving 1/4 to 1/2 inch flesh remaining. Dry the skin side of each zucchini with paper towels and brush with small amount of olive oil.
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