Keto Pork Rind Stuffed Zucchini

6 ratings

These delicious baked zucchini are stuffed with crispy pork rinds, tangy parmesan cheese and ground almonds and roasted until tender and golden.

These make a great starter or lunch served with a simple side salad.

147 cals

Quantity

Serving Size

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Step 1

Preheat the oven to 400 degrees Fahrenheit.
Step 2

Trim the tops and bases from the zucchini and discard. Slice the zucchini in half lengthwise and carefully scoop a channel along each centre, removing the seeds. Arrange the zucchini on a shallow oven tray, drizzle with olive oil and bake for 10 minutes until just tender.
Step 3

Whilst the zucchini is cooking, crush the pork rinds and add to a bowl along with the ground almonds, parmesan, Italian seasoning, salt and pepper. Stir to combine.
Step 4

Stuff the zucchini with the pork rind mixture and return to the oven for a further 15-18 minutes or until the zucchini is tender and the topping is golden.

MirthfulAvocado208004 2 years ago

Not sure about this. Mine was kind of flavorless. I want to try it again but instead of olive oil use some compound butter.

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SpectacularAvocado807966 2 years ago

Is the serving really per zucchini boat (half a zucchini)?!

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MaureenSB 3 years ago

Very good. My filling remained very crumbly and dry. I added about a teaspoon of Parmesan to the top of each and put them under the broiler. This didn’t hold the filling down as I had hoped it would. Next time I will not grate the Parmesan quite as fine as I did this time and will hopefully get a better melt. Still, I thoroughly enjoyed them. The flavor was spot-on.

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Jennymoser9 4 years ago

Amazing

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- recipewriter 4 years ago
  
  Thank you :)
  
  0

Ingredients