These Stuffed Zucchinis, which are low-carb, Whole30, Keto, gluten-free, dairy-free and Paleo, are inspired from the Colombian dish, Pepino Rellenos.<\/p>\n
Using a small spoon scoop out and discard the seeds from the zucchini. Then use a spoon or melon baller, hollow out the center of the zucchini halves, leaving \u00bc-inch thick shell on each half.<\/p>\n
Chop the scooped-out flesh of the zucchini in small pieces and set aside \u2153 of a cup to use in the meat filling, saving the rest to use in another recipe.<\/p>\n
Drop the zucchini in boiling water for 1 minute, remove and drain.<\/p>\n
Heat a large non-stick skillet over medium-high heat and cook the ground beef with \u00bd tsp salt and \u00bc tsp cumin until browned and cooked through, breaking up into smaller pieces with a wooden spoon as it cooks, about 3-4 minutes. Transfer the cooked meat to a bowl.<\/p>\n
Add the oil to the skillet and cook the onions and garlic over medium heat until golden, about 3 minutes.<\/p>\n
Add the tomatoes, a pinch of salt and simmer about 4 to 5 minutes, until it creates a sauce.<\/p>\n
To the skillet, add \u2153 cup of the reserved chopped zucchini and season with salt and pepper, to taste. Cook until soft, about 4 minutes.<\/p>\n
Return the cooked meat to the skillet and simmer covered for about 8 minutes until tender. Cook 2 to 3 minutes, adjusting salt and pepper to taste as needed.<\/p>\n
On a clean working surface, fill the hollowed-out zucchinis with the meat filling, dividing equally between each one.<\/p>\n
Place the broth in large deep 6-quart saucepan with a fitted lid. Heat over medium heat and add the stuffed zucchini halves into the saucepan, cover and reduce heat to low, cook for about 10 minutes, or until the zucchini is soft and cooked through.<\/p>\n
Serving: Calories: 214kcal, Carbohydrates: 15.5g, Protein: 17.5g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 129.5mg, Sodium: 119.5mg, Fiber: 4.5g, Sugar: 5g<\/p>\n","protected":false},"excerpt":{"rendered":"
Yield: 2 servings Adapted from: https:\/\/www.skinnytaste.com\/colombian-style-zucchini-rellenos\/ These Stuffed Zucchinis, which are low-carb, Whole30, Keto, gluten-free, dairy-free and Paleo, are inspired from the Colombian dish, Pepino Rellenos. 2medium zucchinis, cut in half lengthwise 4oz 90% lean ground beef kosher salt \u00bctsp cumin 1\u00bdgarlic cloves, minced \u2153cup onion, diced 1cup plum tomatoes, chopped fine 1tsp olive oil black pepper, to taste \u00bccup low sodium chicken broth Using a small spoon scoop out and discard the seeds from the zucchini. Then use a…<\/p>\n