Greek Keto Stuffed Zucchini Boats

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Greek · 40 min · Beef · gluten-free, keto, low-carb

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Ingredients

• 2 Large zucchinis
• 1 tbsp Extra virgin olive oil
• 1/2 lb Ground lamb or beef
• 1 Red onion
• 2 Garlic cloves
• ½ cup crumbled Feta cheese
• 1/2 tsp Dried oregano
• 1/4 tsp Paprika
• to taste Salt and pepper
• 2 tbsp chopped Fresh parsley

Method (tap to check — screen stays awake)

1. Preheat oven to 375°F (190°C). Slice zucchinis in half lengthwise and scoop out the centers to create boats. Brush the insides with 1 tbsp olive oil and place on a baking sheet.
2. Finely chop red onion and garlic. In a skillet, heat the remaining 1 tbsp olive oil over medium heat. Sauté onion and garlic until fragrant and translucent, about 3 minutes.
3. Add ground lamb or beef to the skillet. Cook until browned, about 7-8 minutes. Season with oregano, paprika, salt, and pepper.
4. Remove from heat and stir in crumbled feta and chopped parsley. Spoon the meat mixture into the zucchini boats, dividing evenly.
5. Bake in the preheated oven for 25-30 minutes until zucchinis are tender and filling is heated through.
6. Garnish with additional parsley if desired. Serve hot.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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