Easy Keto Stuffed Zucchini Boats
Packed with beautifully spiced mincemeat and topped with delicious melted cheeses, these Easy Keto Stuffed Zucchini are low in carbs. Even though the recipe was developed for those who follow the Ketonic diet, this flavoursome dish can be enjoyed by all meat lovers.
Equipment
- 1 large oven dish.
Ingredients
- 4 large zucchini/courgettes cut in halves lengthwise
- 600 g lean minced beef
- 1 large carrot cut into small cubes
- 1 medium yellow or white onion chopped finely
- 2 cloves garlic chopped finely
- 50 g breadcrumbs optional
- 2 medium eggs whisked
- 200 ml white wine
- 1 teaspoon savoury spice or thyme
- 1 teaspoon sweet paprika
- 1 dry bay leaf
- 4 tablespoons cooking olive oil
- salt and pepper to taste
Instructions
- Preheat a fan oven to 180°C/356°F.
- Wash the zucchini/courgettes well. Do not remove the skin. Cut the zucchini/courgettes in halves lengthwise. Core the zucchini/courgette with the help of a knife and a spoon, like boats. Leave 3/4 inch rind for support.
- Dice the onion and the garlic. Cut the carrot into small cubes.
- Heat oil in a large heavy-based pan on your hob. Saute the diced onion for 1-2 minutes until it is soft, then add the minced garlic and carrot. Cook for 3-4 minutes to par-cook the carrot.
- Add the diced zucchini/courgettes (flesh) to the pan, stir well to mix the vegetables and saute until the juice from the zucchini (courgettes) is reduced.
- Add the dry spices and the bay leaf and stir to mix the spices with the vegetables.
- Add the minced meat to the pan with the vegetables. Stir well to combine all ingredients. Cook for 10-15 minutes until the meat juice is reduced. Brown the meat.
- Whisk the eggs with a fork. Remove the pan from the heat and add the eggs to the meat mixture. Stir the eggs with the meat.
- Spoon the mince mixture into the cored zucchini/courgette boats. Press the stuffing in the zucchini with a spoon on the top to compress it and remove the air.
- Transfer the stuffed zucchini/courgettes to an oven dish and pour the white wine into the bottom of the oven dish. Cover with kitchen foil. Cook the stuffed zucchini/courgettes in the middle of a preheated oven for 15 minutes.
- Remove the foil and sprinkle grated yellow cheese generously on the top of the stuffed zucchini/courgette boats. Optionally, you can sprinkle breadcrumbs over the cheese for extra crunchiness. Remove the foil and cook the dish for further 15 minutes.
- Serve these delicious stuffed zucchini/courgettes straight out of the oven with fresh salad on the side.