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Keto Lebanese Zucchini in Yogurt

Keto Lebanese Stuffed Zucchini in Yogurt (Kousa Bil Laban)

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Prep Time 30 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Lebanese, Middle Eastern
Servings 4
Calories 417 kcal

Ingredients
  

  • 750 Grams Grey Zuchinni Top Removed, Hallowed Out. Approx. 4-5 Medium Zuchinni
  • 300 Grams Regular Ground Beef
  • 100 Grams Frozen Cauliflower Rice Drained.
  • 50 Grams White Onion Diced.
  • 25 Grams Pine Nuts
  • 1 Egg
  • 2 Tbsp Olive Oil Divided.
  • 1 Tbsp Tomato Paste
  • 1/4 Cup Fresh Parsley
  • 3/4 Tsp 7 Spice Or All Spice.
  • 3/4 Tsp Dried Dill
  • 1/2-1 Tsp Salt To Taste.
  • 2-4 Cups Chicken or Vegetable Broth Enough to fill the pot halfway with the zucchini.

Yogurt

  • 1 Cup Full Fat Plain Yogurt
  • 3/4 Tsp Dried Mint
  • 1 Garlic Clove Minced.
  • Salt To Taste.
  • 25 Grams Pine Nuts Garnish.

Instructions
 

  • Remove the stem top off of the zucchini and carefully hallow out. Set aside.
  • Heat the cauliflower rice in a pan or in the microwave. Allow to cool and squeeze out the moisture with a kitchen towel.
  • Gently toast pine nuts and set aside; about 3-5 minutes.
  • In a pan, heat 1 tbsp of olive oil over medium-high heat. Sauté diced onions until translucent, about 5 minutes.
  • Stir in 1 tbsp of tomato paste and sauté for 1-2 minutes. Remove the cooked onions and tomato paste from heat and allow to cool.
  • In a large bowl thoroughly combine drained cauliflower rice, cooked onions with tomato paste, ground beef, salt, 7 spice, dried dill, fresh parsley, 25 grams toasted pine nuts, egg, and 1 tbsp of olive oil.
  • Fill the hallowed out zucchini with the beef mixture.
  • Place the stuffed zucchini in a large pot.
  • Fill the large pot halfway with chicken or vegetable broth. Bring to a boil. Cover, reduce the heat to low and allow to simmer for 20-30 minutes until zucchini is tender and meat is cooked through. The stuffed zuccchini will continue to cook for another 10 minutes in the yogurt sauce.
  • Meanwhile, combine the yogurt, dried mint, garlic and salt to a large skillet and heat through.
  • When the stuffed zucchini is done cooking in the broth, carefully place the stuffed zucchini in the yogurt sauce. Cook for another 10 minutes.
  • Serve the stuffed zucchini with the yogurt sauce and extra toasted pine nuts.
  • Enjoy!

Notes

Nutrition Information (4 Servings):
  • 417 Calories 
  • 14.3g Carbohydrates
  • 4.7g Fiber
  • 30.4g Fat
  • 26.7g Protein
 
Net Carbs: 9.6g / Serving