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

1. Preheat the oven to 180ºC or 370ªF.
2. 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.
3. While preparing the zucchini, add red onion and a clove of garlic in a large pan. Cook for 2 minutes.
4. Season the ground beef with lime juice, sweet pepper, caraway seeds, black pepper, chili pepper and salt. Mix it very well to combine.
5. 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.
6. Add red beans and cherry tomatoes.
7. Add chicken stock and bring to a boil, then reduce heat to medium and let simmer until the sauce is reduced.
8. Fill the zucchini boats with the meat mixture. Add the grated cheese on top.
9. Put back into the oven and cook for 5 minutes or until the cheese melts. Drizzle with chopped parsley.
10. Serve hot.

RECIPE NOTES

Store leftovers in the refrigerator for up to 3 days.

This article is adapted from this site.