This is one of my favorite summertime recipes! Don’t know what to do with all that yummy summertime zucchini…. Make stuffed zucchini! This is an easy dish and sometimes I make extra of the filling and freeze it for later. I’ve even made extra stuffed zucchini and frozen them in individual servings for an easy weeknight dinner. Definitely one of the hardest things about living low carb is the preperation and not having time on busy nights. This freezes and reheats really well.
My family really likes this dish and they don’t miss the carbs at all. The little bit of rice and mozzarella cheese helps to bind this dish together for easy filling.
Be adventurous and choose your own seasonings mix It up, I really like the Italian version, it I would try a Mexican version, or an island version would be good too!
Low Carb Stuffed Zucchini or Peppers
Ingredients
1 lb ground beef
1 lb ground mild Italian sausage
2/3 c onion finely chopped
1 14oz can petite diced tomatoes
2 TB Worcestershire sauce
1 tsp basil, oregano & parsley (sometimes I add a little extra)
1/2 tsp each Salt and pepper
1/2 c water
1/2c minute rice (or less)
2 c Mozzarella cheese
Optional: chopped zucchini, mushrooms
Green Peppers or Zucchini.
Prep work:
Green Peppers- 1/2 lengthwise & clean out, immerse peps in boiling water for 3 mins. Sprinkle inside w/salt dry upside down on Ptowels
Zucchini: 1/2 lengthwise & clean out, steam upside down with a little water in microwave for a couple mins
1. Brown meat and onion in skillet. Drain fat. Stir in undrained tomatoes, uncooked rice, all seasonings, W sauce, and 1/2c water. Bring to boil and reduce heat. Cover and simmer 15-18 mins till rice is tender.
2. Stir in 1 1/4 cup mozzarella cheese. Fill peppers or zucchini. Place in baking dish with any remaining meat mix. Top with more cheese.
3. Bake @ 375’ for 15 mins or till heated through.
Approximate Nutritional Information
Servings: 8
Serving Size: 1/2 -1 whole zucchini or pepper
Calories: 400
Net Carbs: 0
Total Carbs: 13
Protein: 21
Fat: 28
Fiber: 20
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