Low carb curry chicken zucchini boats

Ingredients

• 2 lbs zucchini
• 1 tsp salt
• 1 lb chicken breasts, chopped into small pieces
• 1 tbsp olive oil
• 1 tbsp butter
• 2 tbsp mayonnaise
• 5 oz. (²⁄3 cup) cottage cheese
• 1 tbsp yellow curry powder
• 1 tsp onion powder
• 2 cups (8 oz.) Gouda cheese, shredded
• salt and pepper

For serving

• ½ tbsp red wine vinegar
• salt and pepper
• 4 tbsp olive oil
• 6 oz. (4²⁄3 cups) lettuce

• Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9 x 12" (22 x 30 cm) baking dish.
  2. Split each zucchini in half, lengthwise, and remove the seeds with a spoon. Sprinkle with salt and let sit for 10 minutes.
  3. Blot off the drops of liquid with paper towels. Place the halves in a greased baking dish.
  4. In a large pan, warm the olive oil and butter over medium-high heat. Add the chicken, season with salt and pepper, and saute until done. Transfer to a medium-sized bowl to cool.
  5. Mix the chicken, mayonnaise, cottage cheese, spices, and a third of the grated cheese. Season to taste.
  6. Distribute the mixture into the zucchini halves and sprinkle the remaining cheese on top. Bake for approximately 35-40 minutes or until the zucchini boats have turned a nice golden color.
  7. Mix oil, vinegar, salt, and pepper into a simple vinaigrette. Serve the zucchini boats beside a simple salad made with lettuce and vinaigrette.

  Tip

  Feel free to vary the recipe by using this yummy filling in eggplant or bell peppers. You can also save time by starting with a rotisserie chicken.

Keto egg casserole with zucchini and ham

Ingredients

• 1 lb zucchini, diced (about 0.25 inches or 0.5 centimeter)
• 6 large eggs
• ¼ cup whole milk
• 2 oz. smoked deli ham, diced
• 4 oz. (½ cup) cream cheese, softened
• 1 (½ oz.) scallion, sliced
• 1 cup (4 oz.) cheddar cheese, shredded
• salt and pepper, to taste
• 1 tbsp butter, for greasing (optional)

Instructions

1. Pre-heat oven to 350° F (180° C). Set aside a lightly greased, 9"x 9" (23 x 23 cm) baking dish.
2. Whisk the eggs and milk together.
3. Add the softened cream cheese. Small lumps of cream cheese in the mix are ok!
4. Add the ham, spring onion, zucchini, and half the amount of shredded cheese. Add salt and pepper to taste.
5. Stir and pour into a greased baking dish. Cover with the remaining shredded cheese.
6. Bake for 20-30 minutes, or until the middle is set.
7. Set aside to cool for 10 minutes prior to serving.

Tip

To quickly bring the cream cheese to room temperature, cut into 1" (2.5 cm) squares, separate, and rest on the countertop for 10 minutes. Alternatively, place the whole cream cheese block on the countertop, and rest for 60 minutes.

Zucchini

The zucchini will be more al dente in this recipe. If you prefer your zucchini softer, you can saute your diced zucchini in a pan for a few minutes first. This will also release some water from the vegetable, making your casserole firmer, and less moist.

 

Stuffed peppers with ground beef and cheese

Ingredients

• 4 (1¼ lbs) green bell peppers
• 2 tbsp olive oil, divided
• 1 (4 oz.) yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 1½ lbs ground beef or ground turkey
• 2 tsp chili powder
• 2 tsp ground cumin
• 7 oz. (¾ cup) crushed tomatoes
• salt and pepper
• ½ lb (2 cups) cheddar cheese, shredded and divided
• ½ cup sour cream
• 4 oz. (2 cups) leafy greens

• Instructions

  1. Preheat the oven to 400°F (200°C). Prepare a baking dish with parchment paper.
  2. Cut the peppers in half lengthwise and scoop out the seeds.
  3. Place the peppers in the baking dish, and drizzle half of the olive oil on top of the peppers.
  4. Heat the rest of the olive oil in a frying pan over medium heat. Add the onions and garlic and fry until soft.
  5. Add the ground beef and fry until no longer pink. Then add the chili, cumin, salt, pepper, and crushed tomatoes. Simmer for 5-10 minutes.
  6. Remove from heat and stir in half the cheese.
  7. Stuff the peppers with ground beef mixture, sprinkle the remaining cheese on top and place in oven.
  8. Bake for 20-25 minutes, or until the cheese has melted.
  9. Serve with a dollop of sour cream and leafy greens.