Pork Stuffed Zucchini

About

These Keto stuffed zucchini rings make a deliciously versatile dish; perfect served as a lunch, main course, or starter. Our low carb dish is prepared with ground pork, tomato paste, aromatic garlic, dried oregano, sweet red onion, and tender zucchini. Once prepared, the stuffed zucchini rings are baked in a simple tomato broth then finished with a scattering of fragrant fresh basil.

Can I Use a Different Protein?

We have stuffed our low carb zucchini with seasoned ground pork. If preferred, you may swap this for alternative ground meat. Lamb, beef, or turkey would all make great alternatives. If using turkey, opt for thigh meat as this provides extra Keto-friendly fats and flavors. Please be sure to adjust your macros and cooking times accordingly to account for any different ingredients used.

Serving Suggestions

Our Keto pork recipe is inspired by the flavors of the Mediterranean. The stuffed zucchini rings can be served on their own as a starter or can be accompanied by low carb sides to create a fuller meal. For a light lunch, try pairing the stuffed zucchini with a Mediterranean-inspired side salad. For a dinner option, the pork-stuffed zucchini would be delicious with a side of cauliflower rice.

Ingredients

9 oz ground pork
1 tablespoon extra virgin olive oil
1 tablespoon tomato paste
1 clove garlic
1 teaspoon oregano, dried
½ small red onion
½ teaspoon salt, sea salt
⅛ teaspoon black pepper
2 tablespoon basil
1 cup tomato, canned
⅔ cup chicken broth, bouillon or consomme, homemade
1 large zucchini

Instructions

Finely dice the onion and crush the garlic. Heat the olive oil in a skillet over a medium/high heat. Add the ground pork, onion, and garlic. Cook until the pork has browned all over.
Add the oregano and tomato paste to the skillet. Season everything with salt and pepper. Stir well to combine and cook for a minute more. Remove the mixture from the skillet and transfer it to a bowl.
Add the chopped tomatoes and stock to the skillet. Season with a little salt and pepper as desired. Stir well to combine. Bring to a gentle boil, then simmer for 5 minutes.
While the sauce is simmering, slice the zucchini from the base creating 8, 1 inch thick discs. Take a knife and carefully score a cross in the zucchini and score gently around the edge, leaving a 1/4 inch border. Carefully hollow out the zucchini with a teaspoon leaving a 5mm thick base.
Preheat the oven to 375 degrees. Divide the pork mixture evenly between the hollowed zucchini discs. Pack each one tightly with the mixture.
Nestle the stuffed zucchini rings into the skillet in amongst the tomato sauce. Transfer the skillet to the oven. Bake for 25-30 minutes. The sauce should be reduced right down and the zucchini tender.
Roughly chop the fresh basil. Scatter the basil over the stuffed zucchini. Serve hot with your preferred Keto sides.