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ITALIAN STUFFED ZUCCHINI by BettyR

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  • ITALIAN STUFFED ZUCCHINI by BettyR

    If you like zucchini you'll love these.

    ITALIAN STUFFED ZUCCHINI

    5 medium zucchini, cut in half lengthwise (17.5g)
    1-1/2 pound hamburger (0)
    3 cloves garlic, minced (3g)
    1 onion chopped (12g)
    8 oz sliced mushroom (9g)
    1/2 cup almond flour (5g)
    Salt & pepper, to taste
    8 ounces grated Monterey Jack cheese (0g)
    1 jar Lite No Sugar add Spaghetti Sauce (I use Ragu)(30g)

    Scoop the pulp out of the zucchinis, leaving 1/4" of flesh intact. Roughly chop pulp.

    Saute the onion until it is getting soft; then add the garlic, zucchini pulp and mushrooms cooking until mushrooms are done. Season to taste. Remove from pan and set aside.

    In the same pan brown ground meat, season to taste, drain off any fat. Return zucchini mixture back to the pan and heat trough. Add almond flour and and half the cheese, mix well.

    Arrange zucchinis in a large, greased baking pan. (I used the bottom of my broiler pan, it's larger than 9x13.) Fill the little zucchini boats with the meat mixture. Then pour the spaghetti sauce over the meat.

    Cover with foil and bake 350 for 1 hour. Uncover, top with Monterey Jack cheese and bake to melt cheese.

    Each Zucchini half has 7.25 carbs
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