Keto Pork Stuffed Zucchini
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Preheat the oven to 375 degrees. Divide the pork mixture evenly between the hollowed zucchini discs. Pack each one tightly with the mixture.
Step 6
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.
Step 7
Roughly chop the fresh basil. Scatter the basil over the stuffed zucchini. Serve hot with your preferred Keto sides.
Ingredients
- Ground pork – 9 oz
- Extra virgin olive oil – 1 tbsp
- Tomato paste – 1 tbsp
- Garlic – 1 clove
- Oregano, dried – 1 tsp
- Red onion – 0.5 small
- Salt, sea salt – 0.5 tsp
- Black pepper – 0.13 tsp
- Basil – 2 tbsp
- Tomato, canned – 1 cup
- Chicken broth, bouillon or consomme, homemade – 0.67 cup
- Zucchini – 1 large