Discover a keto-friendly delight with our irresistible Keto Stuffed Zucchini recipe. Delicate zucchini halves become vessels for a savory filling of ground beef, diced vegetables, and a delectable blend of herbs and spices. As the zucchini bakes, the flavors meld together, creating a harmonious and satisfying dish.
Each bite of these stuffed zucchini boats offers a tantalizing combination of tender zucchini, perfectly seasoned ground beef, and the delightful crunch of diced bell peppers and tomatoes. Topped with a blend of grated Parmesan and melted mozzarella cheese, this dish is a melty, cheesy indulgence.
Not only does this recipe deliver on flavor, but it also adheres to your keto lifestyle. With low-carb ingredients and a hearty dose of protein, it’s a nutritious and filling option. Whether you’re looking for a wholesome weeknight dinner or an impressive dish to serve to guests, our Keto Stuffed Zucchini is sure to impress.
With its vibrant colors, enticing aroma, and delightful flavors, this dish will quickly become a favorite in your keto recipe rotation. Enjoy the perfect balance of textures and tastes as you savor each mouthwatering bite.
Prepare this Keto Stuffed Zucchini for a nourishing and satisfying meal that showcases the versatility of this delightful vegetable. Elevate your keto cooking with this recipe, and let the flavors take center stage on your plate.
Ingredients:
- 4 medium zucchini
- 1 pound ground beef (or any ground meat of your choice)
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup diced bell peppers
- 1/2 cup diced tomatoes
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional garnish: chopped fresh parsley
Instructions:
- Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil.
- Cut the zucchini in half lengthwise. Scoop out the flesh from each zucchini half, leaving a hollow shell. Set the zucchini shells aside and chop the scooped-out flesh.
- In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned. Drain any excess fat if necessary.
- Add the diced onion, minced garlic, and diced bell peppers to the skillet. Sauté until the vegetables are tender.
- Stir in the chopped zucchini flesh, diced tomatoes, dried basil, dried oregano, salt, and pepper. Cook for a few more minutes until the mixture is well combined and heated through.
- Fill each hollowed zucchini shell with the ground beef and vegetable mixture. Place the stuffed zucchini in the greased baking dish.
- Sprinkle grated Parmesan cheese and shredded mozzarella cheese over the top of each stuffed zucchini.
- Bake in the preheated oven for about 20-25 minutes, or until the zucchini is tender and the cheese is melted and golden brown.
- Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley if desired.
- Serve the Keto Stuffed Zucchini as a flavorful main dish or alongside a fresh salad for a complete meal.
Enjoy the delightful combination of tender zucchini shells filled with a savory mixture of ground beef, vegetables, and melted cheese. This Keto Stuffed Zucchini recipe is a perfect choice for a satisfying and low-carb dinner option.
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