KETO STUFFED ZUCCHINI RECIPES

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LOW CARB KETO STUFFED ZUCCHINI BOATS | MYKETOHOME



Low Carb Keto Stuffed Zucchini Boats | MyKetoHome image

Stuffed with Italian meat sauce, Parmesan and cheddar cheeses, our Stuffed Zucchini Boats are oven-roasted to perfection - a flavorful and cheesy interior, and a soft crunch on the outside. A keto/low carb entrée that's easy to make, and a healthy alternative to pasta.

Provided by Joanie Robach

Categories     Main Course

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 5

Number Of Ingredients 12

5 medium zucchini
2 tbsp olive oil
½ cup onion (chopped)
4 cloves garlic (minced)
1 pound 80/20 ground beef (browned and drained)
2 cups marinara sauce (no sugar added)
1 tbsp Italian seasoning
1 tsp salt
1 tsp black pepper
? cup Parmesan cheese (shredded)
1½ cups cheddar cheese (shredded )
2 tbsp chopped chives (optional)

Steps:

  • Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. Place baking rack on top.
  • 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.
  • Heat 2 tablespoons olive oil in large skillet over medium heat for 1 minute. Add onions and sauté 3-5 minutes. Add garlic and continue cooking 1 minute.
  • Increase heat to medium-high. Add ground beef and cook until browned (8-10 minutes). Drain off excess fat. Reduce heat to medium; stir in marinara sauce and seasonings. Simmer until heated throughout, about 3-5 minutes.
  • Remove from heat. Add ? cup shredded Parmesan cheese and 1 cup cheddar cheese, reserving ½ cup of the cheddar for topping. Mix until combined.
  • Divide meat mixture evenly into zucchini boats. Top with additional cheddar cheese.
  • Bake on center rack of a 425 degree F oven for 20 minutes. Remove from oven and allow to cool a few minutes before enjoying. Top with chopped chives or basil.

Nutrition Facts : Calories 486 kcal, CarbohydrateContent 14 g, ProteinContent 35 g, FatContent 33 g, SaturatedFatContent 14 g, TransFatContent 1 g, CholesterolContent 82 mg, SodiumContent 963 mg, FiberContent 4 g, SugarContent 6 g, UnsaturatedFatContent 4 g, ServingSize 1 serving

KETO LASAGNA-STYLE STUFFED ZUCCHINI | RECIPE - RACHAEL RAY ...



Keto Lasagna-Style Stuffed Zucchini | Recipe - Rachael Ray ... image

These keto-friendly stuffed zucchini boats hit the spot when you're craving lasagna but are counting carbs.

Provided by Rachael Ray

Number Of Ingredients 32

4 medium very firm zucchini (I like lighter green
thick zucchini for stuffing)
Salt and pepper
Non-aerosol olive oil spray
2 tablespoons extra-virgin olive oil (EVOO)
1 small onion
finely chopped or grated
1 small carrot
finely chopped or grated
1 rib celery with leafy tops
finely chopped
¼ pound pancetta or smoked pancetta
finely chopped
1 ½ pounds ground beef
4 cloves garlic
finely chopped or grated
2 tablespoons
tomato paste
½ cup white wine
½ cup beef or chicken bone broth
One 28-ounce can crushed or diced tomatoes
2 cups shredded mozzarella or mozzarella and provolone combined
or 1 sack
1 cup grated Parmigiano-Reggiano cheese
4 ounces cream cheese or mascarpone
cut into pieces
1 cup cream
Salt
white pepper and nutmeg
to taste
A few leaves of basil
torn

Steps:

  • Preheat oven to 425°F
  • Halve zucchini lengthwise and scrape out seedy centers of the squash, making zucchini boats for filling
  • Arrange the zucchini on a large parchment-lined rimmed baking sheet
  • Season the zucchini with salt and pepper and spray with olive oil
  • Roast about 15 minutes, then remove from oven to cool to room temperature
  • Meanwhile, to a large deep skillet over medium to medium-high heat, add EVOO, onion, carrot, and celery, soften 5 minutes, then add pancetta and render fat to lightly crisp
  • Add beef and brown and crumble, season with salt and pepper, then stir in garlic and tomato paste
  • Add wine, broth and tomatoes and simmer sauce to thicken
  • For the white sauce, in a small pot, melt cream cheese and cream together and season with salt, white pepper and nutmeg
  • Fill the thickened bolognese into boats and top with equal amounts of gluten-free white sauce and top with the cheeses
  • Place back in oven and bake until brown and bubbly
  • Serve stuffed zucchini hot or at room temperature topped with a few leaves of torn basil

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