Anyone notice a trend in my vegetable of choice?
Zucchini happens to be one of the most versatile low-carb veggie options, and since I can't fathom eating only meat and cheese on a low carb diet, I have to experiment with other options! I'm not a huge pepper fan - that, and they are higher in sugars, therefore higher in carbs compared to zucchini. So, alas! Another delicious recipe with the vegetable of the day (or month, or year):
Stuffed Zucchini Cups!
Ingredients:
Meat mixture from Shepherd's Pie
Zucchini - extra large - about 3 in in diameter
Shredded italian cheese
Preheat your oven to 375 degrees.
Cut your zucchini into 2-3 inch chunks, and use an ice cream scooper to hollow out the middle. Place on a baking sheet.
Stuff the zucchini with desired amount of beef mixture & top with plenty of cheese.
Bake in the oven for 20 minutes.
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