John Myers
Stuffed Zuccini (low-carb)
The perfect stuffed zuccini (low-carb) recipe with a picture and simple step-by-step instructions.
- 1 size Zuccini
- 2 piece Fresh sausage
- 200 g Cream cheese
- 2 tbsp Frozen herb mix
- 150 ml Vegetable broth
- 4 piece Bacon slices
- 200 g Grated mountain cheese (mild)
- 150 ml Whipped cream
- Sea salt from the mill
- White milled pepper
- Baking dish
- Step 1: Wash, halve and hollow out the zuccini Cut the pulp into small pieces. Step 2: Press the sausage meat into a bowl, mix the cream cheese, finely chopped zucini meat, 8 herbs, salt and pepper well. Coarsely grate the cheese. (I take the mild mountain cheese because it has a spicy aroma, if you like you can also take Gauda). Lightly salt and pepper the inside of the zucchini boats, then fill them well with the mixture. Place 2 slices of bacon on top.
- Pour the vegetable stock into an oblong casserole dish. (I use instant vegetable broth for this). Place the zucchini boats in it and sprinkle with the grated cheese. Bake in the oven on a medium rack for approx. 1 hour at 175 degrees. After about 30 minutes, pour the cream over the zucchini. Arrange on 2 oblong plates and pour some sauce over them. I really like it.
- If someone likes, he can also leave out the zucchini meat and instead add 4 tablespoons of cooked rice to the sausage mixture. (It is then no longer LOW-CARB) ….. or serve the rice as an extra side dish ….. Everyone as they like ….. PHOTOS: (I had a very, very large zuccini, have it halved).
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