Add the cream cheese and the Cajun seasoning and stir until well combined. 3. In a large skillet sprayed with non-stick cooking spray or a few teaspoons of oil, brown the ground beef until no longer pink. Add onion, garlic and zucchini flesh and cook for about 5 minutes. I filled the hollowed-out zucchini with the mixture. Your email address will not be published. Ugh! However, follow your taste buds and feel free to throw in more salt if needed. Cut off the tops from the zucchini. When the meat was also done and crumbly, I added the cream cheese and the Cajun seasoning and mixed until well combined. Stuffed Zucchini with Ground Beef and Rice. Leaving the scrambled eggs slightly undone makes the texture creamy. After some calculations, I grabbed 1/2 cup (120 ml) chopped raw bacon, 10 oz (280 g) ground beef, 2 tablespoons cream cheese, and 1 teaspoon Cajun seasoning. You want the zucchini tender enough for a knife to easily pierce the skin, but not completely cook the zucchini. Add the zucchini flesh to the cooked bacon and cook the zucchini until soft. Everyone loves a good casserole because they look and taste great, and when done right, it practically makes itself. Also, the baking time and the oven temperature turned out to be the ideal ones. Indeed, with these better-calculated amounts, the result was all I had dreamed of: tasty, creamy, and bacony — and there was just the right amount of filling for 4 zucchini. https://www.lowcarbsosimple.com/stuffed-round-zucchini/, Privacy Policy, Disclaimer and Affiliate Disclosure, 1 cup = 240 ml (4 oz = 115 g) chopped raw bacon. There, I now had three ingredients: zucchini, bacon, and ground beef. Stir until well combined. Nothing prevents you from sprinkling grated cheese on top of the stuffed zucchini right before baking. You’ve got plenty of leftover flesh — about one pound (450 g). Spread the 1/4 cup marinara sauce on the bottom of the baking dish. 1/4 cup pasta sauce or marinara sauce - used for the bottom of the baking dish. However, scooping out the flesh is a surprisingly quick procedure. This Stuffed Round Zucchini is a stuffing dish, that is, it’s really hearty with all that bacon, ground beef, and cream cheese. © Media Partisans GmbH. My favorite way to use it up is to add it to an omelet, or actually make a frittata with it. on the Foodie Pro Theme, Images, text and recipe fully copyrighted by Low-Carb, So Simple. Moreover, after baking the zucchini for 30 minutes, the filling was too dry to my taste, and it definitely could have had more flavor as well. Since cream cheese is slightly sour, you can add some sourness to the dairy-free version with 1 tablespoon freshly squeezed lemon or lime juice. But let’s take a look at how to prepare this adorable and hearty dish: Take 4 round zucchini — about 3 inches (7.5 cm) in diameter. You’ll get plenty of leftover zucchini flesh from the hollowed-out zucchini, about 1 pound (450 g). Cut the scooped out zucchini pieces and mix them with the ground beef… Dice scooped flesh finely. Set aside. Do you remember our soup experiments that we did in Kasvisgalleria in Kuopio at the beginning of February? Spray a large rectangular baking dish with non-stick cooking spray. You can replace the Cajun seasoning with 1-2 tablespoons freshly-grated horseradish, or serve the ready meal with wasabi paste. The Ultimate Weight Loss Kick-Start 7-Day Keto-Paleo Meal Plan, Bacon Wrapped Chicken Meatballs (Dairy-Free), Sausage-Stuffed Bacon-Wrapped Mini Peppers. 1/4 cup pasta sauce or marinara sauce – used for the bottom of the baking dish. I really do love stuffed vegetables, such as summer squash, eggplant and peppers. Oh yes, don’t use prepared horseradish for the same reason: just like the commercial wasabi pastes, also prepared horseradish tends to suffer from a similar overload of all kinds of added artificial and nasty chemicals. Preheat the oven to 350°F. Cut each zucchini into 4 or 5 pieces depending on their size and hollow them out (we used a shot glass, but feel free to use a knife or cookie cutter). Another way to use the leftover zucchini flesh is to make a lighter version of this Stuffed Round Zucchini dish — without ground beef. Thanksgiving - Everything but the Turkey Recipe Collection. Well, I didn’t need to only increase the amount of filling, but I needed to make the filling creamier and tastier. Zucchini stuffed with ground beef and rice is a basic recipe with variations across a range of cuisines, from Italian to Greek to Egyptian. Or you can add peas, corn, kidney beans or lentils. Cook the bacon in a skillet until done. The online version came out in February — and now the interview is in the printed version of the magazine. Peel onion and garlic and finely chop. All Rights reserved. Serve sprinkled with fresh parsley. At first, it looked that there was far too much filling for 4 zucchini, but in the end, it was enough for only 3. Cut off the tops from the zucchini. My passion is to help you with innovative gluten-free, sugar-free low-carb and keto recipes that are of high quality, simple, and super-easy to make. Anyway, cream cheese makes (almost!) Never miss a post, giveaway, or other fun! It turned out that my calculations could have been better: now, there was enough filling for just 3 zucchini! That’s why I recommend plain regular fresh horseradish rather than wasabi paste. Remove, drain and let cool. By the way, the stuffed zucchini reheat well. Halve the zucchini lengthwise and scoop out the interior so that you’ll get zucchini “boats.” Here’s a recipe that you can follow for that part. Fill the zucchini boats with the prepared mixture and bake as directed. Fill the zucchini with the ground beef-rice mixture and sprinkle each with 1 tablespoon Parmesan. Cover, and cook over low heat until done but still creamy. Mix until well combined. With a little imagination, you can create various delicious meals with these unique veggies. Filed Under: Bacon, Beef, Main courses Tagged With: bacon, beef, carbs under 5, main course, veggies. In a large skillet sprayed with non-stick cooking spray or a few teaspoons of oil, brown the ground … Subscribe to this blog and get my BEST 33 tips for a successful low-carb diet for FREE! Follow the recipe and the directions, but in place of ground beef, use the chopped leftover zucchini flesh. All text and images are fully copyrighted. That is, each and every wasabi paste that I’ve seen has nasty food additives, preservatives, artificial colors — or artificial sweeteners. Anyway, it was the ground beef — not bacon — that made the filling too dry if used too much. Cook, crumbling all the time with a fork, until done. He was raving about it and insisted I mention here in my post that wasabi — or just a regular horseradish — would be a fantastic seasoning for this dish. Your email address will not be published. 2. Notify me of follow-up comments by email. Next, I had to plan the amounts of the ingredients. When I saw round zucchini in our nearest grocery store, I couldn’t help but had to buy them because they looked so unique and so adorable. Well, the taste had indeed suffered a bit because of so long storage time. It’s a tad herby — thanks to marjoram, thyme, and fennel seed — and slightly spicy thanks to cayenne. This ain't your grandma's casserole dish! Here Olli and Markus are at the table in my kitchen: … and here they are tasting a couple of varieties of dried organic Greek olives that I have ordered straight from Greece. Check some tips on how to use it at the end of this post. They store very well in the fridge or freezer and make a great take to work lunch too.

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