Published November 9, 2014 - Last Updated April 5, 2021
Recipe for Stuffed Zucchini with ground beef or lamb, pine nuts, tomato sauce and spices. Low carb, paleo, grain free.
Stuffed vegetables are such a comfort on a chilly autumn evening. In this meat-stuffed zucchini recipe, I took a page from my mother-in-law’s kitchen playbook and used the innards from the hollowed-out zucchini as part of the filling… that way, nothing is wasted or lost. Unlike many stuffed vegetable recipes I omit rice and grains for a leaner, low carb result (I’m not super up on the paleo diet, but my friend tells me this is also paleo-friendly). In this lull between Rosh Hashanah and the winter holidays we try to watch our waistline. Here, we’ve got a healthy meal in one dish with protein, vegetables, and nuts. It’s also got lots of delicious spices including turmeric, which fights inflammation.
For this recipe, I usually use the light green chubby variety of squash sometimes referred to as Mexican Zucchini. They are generally wider around the base, giving them more room for filling. I’ve also found their flavor to be somewhat milder that dark green zucchini, which can occasionally be prone to bitterness. Sauteing the filling before stuffing the squash keep it from cooking into one solid mass, giving it a better texture. It also allows you to gauge the spice and salt levels before you bake, so the end product is exactly the way you like it. Enjoy!
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Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...