Italian stuffed zucchini boats

Italian stuffed zucchini boats

You may also like...

4 Responses

  1. AutoModerator dedi ki:

    Welcome to /r/ketorecipes! You can find our [rules here](https://www.reddit.com/r/ketorecipes/wiki/index) and the [Keto FAQs here](https://www.reddit.com/r/keto/wiki/faq). Please be sure to include a detailed recipe in your post (this means **ingredients**, **directions**, and **plain text**) or in the comments, not a link to the recipe, or it will be removed per the sub rules!* Please report any rule-violations to the moderators and keep doing the lard’s work!

    *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/ketorecipes) if you have any questions or concerns.*

  2. ijustwantcheezits dedi ki:

    I just started my keto journey and this was one of the first things I made. It was wonderful! Very filling.

    This recipie makes 2 servings.

    Ingredients:
    • 2 medium zucchini squash

    • 1/8 tsp salt

    • 1/8 tsp black pepper

    For the meat filling:

    • 1 clove garlic

    • 3/4 lb lean ground beef

    • 1 tomato

    • 1 8oz can tomato sauce

    • 1/4 lb white mushrooms

    • 1/2 medium yellow onion

    • 1 tsp Italian seasoning

    • 1/4 tsp salt

    • 1/8 tsp black pepper

    Garnish:

    • 1/2 small bunch flat leaf Italian parsley

    • 1/4 of an 8oz block mozzarella

    Cooking:

    • 1/2 tsp extra virgin olive oil

    • 1/2 tbsp virgin coconut oil

    Directions:

    1. Preheat oven to 400° Fahrenheit.

    2. Wash and halve zucchini lengthwise. Scrape and discard soft flesh from middle of both halves.

    3. Place zucchini on a baking sheet cut side up. Rub with olive oil and season with salt and pepper. Place in oven and bake for 20-25 minutes while you prepare the filling.

    4. Heat a saute pan over medium high heat with the coconut oil.

    5. Wash and small dice mushrooms and tomato. Peel and mince garlic, mince onion. (I recommend having this already done before you start cooking.)

    6. Add onion, garlic, and mushrooms to pan, stirring frequently for about 3-4 minutes, or until tender. (Add the garlic about halfway through cooking the onions and mushrooms to prevent burning it)

    7. Add beef, cook until brown and crumbly, 3-5 minutes. Drain excess fat.

    8. Add diced tomato, tomato sauce, Italian seasoning, salt and pepper. Cook until most liquid has evaporated, 2-3 minutes.

    9. Grate mozzarella.

    10. Wash and dry parsley, shave leaves off stems and mince (optional).

    11. Garnish with cheese and parsley, and enjoy!

    NOTE: I did not create this recipe. I found it on the meallime app, so I was unable to link it.

    Macros (per two zucchini halves):
    Total fat: 38g
    Calories: 594
    Net carbs: 15g
    Protein: 45g
    Sugars: 13g
    Fiber: 6g

  3. Flame_Beard86 dedi ki:

    What part of the Italian did you use to stuff the Zucchini? Thigh? Back? Hand?

  4. gjya dedi ki:

    These look delicious! Thanks for sharing.

Bir cevap yazın