Stuffed Zucchini | Keto Recipe

Comfort food is always something I'm looking for when I'm following a ketogenic lifestyle, so when my wife comes across a recipe that really fills that need, I'm all about sharing it with others. This is the right mixture of tender, but not mushy zucchini boats filled with a warm and cheesy mixture to help keep you warm on a cold winter night like tonight. I hope you enjoy.

Ingredients

4 large zucchini sliced lengthwise and middle scooped out and reserved.
3/4 lb lean ground beef or venison
1/2 cup chopped red/yellow/green peppers in any combination
1/2 cup onion diced
1/3 cup of water
1 Tablespoon taco seasoning (although we find we use an entire packet)
1/2 cup shredded cheddar
1/2 cup of mascarpone (cheese cream cheese is excellent substitute)
1/4 cup of parsley chopped
1/2 cup of mozzarella cheese shredded
1 green onion sliced thin

Directions

Brown beef, peppers, onions and the middle part of the zucchini that was scooped out. Leave “boats” on a pan covered with parchment paper or sprayed with oil
Add taco seasoning and water. Stir and simmer a few minutes until seasoning is equally distributed.
In a large bowl, add beef, cheddar, cream cheese, parsley. Mix well.
Spoon mixture into each zucchini boat.
Bake 400* for 30 minutes. If zucchini is not done, return to oven and check after 10 more minutes.
Remove, sprinkle mozzarella cheese and return to oven. Turn heat off. Cheese will melt in 3-5 minutes.
Top with green onions and serve.

I hope you enjoy!

With Gratitude,
Captain Bob

All images are Captain Bob originals.