KETO ZUCCHINI BOATS – LOW CARB DINNER
KETO ZUCCHINI BOATS – LOW CARB DINNER
INGREDIENTS
5/6 Zucchini medium or large
1 kg ground beef
1 red onion
1 chopped red pepper
2 cloves of garlic
2 tablespoons of olive oil
1 tablespoon of caraway seeds
1 tablespoon sweet paprika
1 cup cherry tomatoes cut in half
1/2 cup red bean
1 tablespoon lime juice
1 tablespoon chopped parsley
Salt
Black pepper
INSTRUCTIONS
- Preheat the oven to 180ºC or 370ªF.
- Cut the zucchini in half lengthwise and use a spoon to dig out the entrails. Season with salt, black pepper and drizzle with olive oil. Put in the oven and bake for 20-25 minutes.
- While preparing the zucchini, add red onion and a clove of garlic in a large pan. Cook for 2 minutes.
- Season the ground beef with lime juice, sweet pepper, caraway seeds, black pepper, chili pepper and salt. Mix it very well to combine.
- Add this mixture to a skillet and continue cooking for about 5 minutes, tossing and crushing from time to time until it is completely cooked.
- Add red beans and cherry tomatoes.
- Add chicken stock and bring to a boil, then reduce heat to medium and let simmer until the sauce is reduced.
- Fill the zucchini boats with the meat mixture. Add the grated cheese on top.
- Put back into the oven and cook for 5 minutes or until the cheese melts. Drizzle with chopped parsley.
- Serve hot.
RECIPE NOTES
Store leftovers in the refrigerator for up to 3 days.
Article is adapted from site.