Keto Pork Rind Stuffed Zucchini

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  • prep time

    prep time

    7 min

  • cook time

    cook time

    28 min

  • ready time

    ready time

    35 min

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.

  • Net Carbs

    2.3 g

  • Fiber

    1.8 g

  • Total Carbs

    4.1 g

  • Protein

    6 g

  • Fats

    12.4 g

147 cals

Keto Pork Rind Stuffed Zucchini

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Fried Pork Rinds

    Fried Pork Rinds

    2 tablespoon, whole pieces

  • Parmesan Cheese

    Parmesan Cheese

    2 tablespoon, grated

  • Almonds, Raw

    Almonds, Raw

    2 tablespoon, ground

  • Italian Seasoning

    Italian Seasoning

    1 teaspoon

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Zucchini

    Zucchini

    1 medium

  • Salt, Sea Salt

    Salt, Sea Salt

    ⅛ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

Recipe Steps

steps 4

35 min

  • 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 2
  • 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 3
  • 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.
    Step 4

Comments 5

  • MirthfulAvocado208004

    MirthfulAvocado208004 a year 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.

    • SpectacularAvocado807966

      SpectacularAvocado807966 2 years ago

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

      • MaureenSB

        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.

        • Jennymoser9

          Jennymoser9 4 years ago

          Amazing

          • recipewriter

            recipewriter 4 years ago

            Thank you :)