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prep time
10 min
cook time
16 min
ready time
26 min
Low Carb Pulled Jackfruit Stuffed Zucchini (vegan)
This spicy vegan stuffed zucchini is loaded with tender pulled jackfruit and sweet red bell pepper.
This is a great main served with an avocado and cucumber salad.
Net Carbs
9.1 g
Fiber
4 g
Total Carbs
13.2 g
Protein
2.1 g
Fats
7.2 g
120 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Jackfruit, Canned In Water
½ x 5.5 ounces
Oregano, Dried
1 teaspoon
Olive Oil
1 tablespoon
Garlic
1 clove
Zucchini
1 medium
White Onion
1 tablespoon
Gourmet Collection Smoked Paprika by Mccormick
½ tsp
Tomato Paste
½ tablespoon
Red Pepper (cayenne), Ground
¼ teaspoon
Red Bell Peppers, Raw
¼ small
Vegetable Broth, Bouillon Or Consomme
¼ cup
Recipe Steps
steps 5
26 min
Step 1
Finely dice the bell pepper and crush the garlic. Rinse and drain the jackfruit pieces. Heat the olive oil in a saucepan over a low/medium heat and add the onion, garlic, bell pepper, jackfruit, dried herbs and spices. Stir well and cook gently for 4-5 minutes until tender and fragrant.Step 2
Add the tomato purée and stock. Stir well and bring to a gentle boil. Reduce to a simmer for 10 minutes until all the liquid has been absorbed.Step 3
Whilst the jackfruit is cooking, slice the zucchini in half and cut off the very top and bottom and discard. Use a spoon to carefully scoop out a channel in the center of each zucchini half.Step 4
Heat a griddle pan over a high heat and add the zucchini cut side down. Cook for 3-4 minutes each side until tender and charred.Step 5
Shred the jackfruit using two forks and divide between the two zucchini halves to serve.
