Keto Beef and Mushroom Stuffed Zucchini

Dive into the savory world of Keto Beef and Mushroom Stuffed Zucchini, a dish that perfectly marries the heartiness of beef with the earthy flavors of mushrooms, all wrapped in a tender zucchini boat. This low-carb delight is sure to satisfy your cravings while keeping you on track with your keto goals.

Course Dinner

Cuisine American

Keyword Keto Beef Stuffed Zucchini, Keto Dinner Recipes, Low Carb Stuffed Zucchini, Mushroom Stuffed Zucchini

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 280kcal

Equipment

Baking sheet
Skillet
Spoon
Knife
Cutting board
Cheese grater

Ingredients

4 medium zucchini (about 1.5 lbs or 680g), halved lengthwise
1 tbsp olive oil (15ml)
½ lb ground beef (226g)
1 cup chopped mushrooms (about 70g)
½ medium onion, diced (about 55g)
2 cloves garlic, minced
½ cup shredded mozzarella cheese (about 56g)
¼ cup grated parmesan cheese (about 22g)
1 tsp Italian seasoning
Salt and pepper to taste
Fresh parsley, chopped for garnish

Instructions

Preheat your oven to 375°F (190°C).
Using a spoon, scoop out the seeds and some of the flesh from the zucchini halves to create a 'boat'. Set the scooped-out flesh aside for later use.
Brush the zucchini boats with olive oil and season with salt and pepper. Place them cut-side up on a baking sheet and bake for 10 minutes.
While the zucchini is pre-baking, heat a skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
To the skillet with beef, add the diced onion and minced garlic. Cook until the onion is translucent, about 3 minutes.
Stir in the chopped mushrooms and reserved zucchini flesh. Cook for another 5 minutes until the mushrooms are softened.
Remove from heat and stir in half of the mozzarella cheese, all of the parmesan cheese, Italian seasoning, and additional salt and pepper to taste.
Remove the zucchini boats from the oven after their initial bake. Spoon the beef and mushroom mixture into each zucchini boat, packing it firmly.
Sprinkle the remaining mozzarella cheese over the stuffed zucchinis.
Return the stuffed zucchinis to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Garnish with fresh parsley before serving.

Notes

To further reduce the carb content, you may choose smaller zucchinis or increase the beef-to-mushroom ratio.

The stuffed zucchini boats can be stored in the refrigerator for up to 3 days or frozen for a make-ahead meal option.

For a spicier kick, add red pepper flakes to the beef and mushroom mixture.

Nutrition