Keto Italian Stuffed Zucchini (Zucchini Ripiene Alla Romana)
Ingredients
- 6 Large Zucchini
- 1 Lbs Regular Ground Beef
- 150 Grams Pecorino Romano Or Parmigiano-Reggiano.
- 100 Grams Mortadella
- 100 Grams Prosciutto
- 50 Grams White Onion Diced.
- 50 Grams Medium Carrot Diced.
- 1 Can Whole Peeled Tomatoes 794 Grams.
- 1 Large Egg
- 2 Cloves Garlic
- 1 Bunch Parsley
- 1 Tsp Nutmeg
- 1/4 Cup Olive Oil
- Salt To Taste.
- Pepper To Taste.
- 2 Slices of Low Carb Bread + -1/4- 1/3 Cup of Water or Heavy Cream Optional.
Instructions
- Heat olive oil over medium heat.
- Sauté diced carrots and onion until soft, about 2-3 minutes.
- Add canned whole peeled tomatoes and whole garlic cloves to the pot and simmer over medium-low heat.
- You can blend the whole peeled tomatoes before adding them into the pot. Or you can smash the peeled tomatoes with a fork once tender before adding in the stuffed zucchini.
- Meanwhile, prepare the stuffed zucchini.
- Remove the tops and bottoms from the zucchini and cut in half or into 3rds depending on the size.
- Remove the center of the zucchini while keeping the exterior fully intact.
- Salt the inside of the zucchini and set aside on a paper towel.
- Prepare the filling.
- If using keto breadcrumbs, soak in water or heavy cream and set aside.
- Combine ground beef, mortadella, prosciutto, Pecorino Romano cheese, egg, parsley, and nutmeg to a blender or food processor and pulse until combined.
- Stuff the zucchini with the filling.
- Once all of the zucchini is stuffed, place the zucchini in the pot with the tomato sauce and simmer for 1 hour until tender and cooked through.
- Tip: If you have leftover filling, make meatballs and simmer in the sauce with the zucchini!
- Enjoy!
Notes
Nutrition Information (Without Keto Bread) / Serving:
- 507 Calories
- 13.6g Carbohydrates
- 4.3g Fiber
- 31.9g Fat
- 32.8g Protein
- 533 Calories
- 16.3g Carbohydrates
- 6.3g Fiber
- 33.1g Fat
- 34.8g Protein