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prep time
15 min
cook time
15 min
ready time
30 min
Keto Grilled Goat Cheese Stuffed Zucchini
Finding Keto vegetarian recipes that are both satisfying and flavorful can sometimes be a challenge. However, fear not, for this recipe for grilled cheese stuffed zucchini offers a delectable solution. Bursting with creamy goat cheese, fragrant basil, and zesty lemon zest, these cheesy vegetarian Keto delights are a perfect addition to your repertoire of Keto-friendly vegetarian recipes.
What to serve with these grilled cheese stuffed zucchini?
While these grilled cheese stuffed zucchini shine on their own, they can be elevated further with complementary sides to create a well-rounded meal. Consider serving them alongside a crisp green salad dressed in a light vinaigrette for a refreshing contrast to the richness of the zucchini. Alternatively, pair them with roasted vegetables such as cherry tomatoes, bell peppers, or asparagus for a colorful and nutritious accompaniment.
How to customize this recipe?
The beauty of this recipe lies in its versatility, allowing for easy customization to suit individual preferences and dietary needs. For a twist on flavor, experiment with different types of cheese such as feta, mozzarella, or cheddar to create your own unique filling. Additionally, you can add in extras like diced sun-dried tomatoes, chopped spinach, or caramelized onions for added depth and texture.
How to store leftovers?
If you happen to have leftovers, storing them properly will ensure they stay fresh for future enjoyment. Simply transfer any remaining grilled cheese stuffed zucchini to an airtight container and refrigerate for up to 2 days. To reheat, place the zucchini on a baking sheet and warm in a preheated oven until heated through. Avoid microwaving as it may cause the zucchini to become too soft. Serve with a sprinkle of fresh basil for a delightful burst of flavor.
Net Carbs
4.9 g
Fiber
3.1 g
Total Carbs
8.1 g
Protein
20.2 g
Fats
33.2 g
400 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Zucchini
2 medium
Salt and Black Pepper (To Taste)
0.5 tsp
Extra virgin olive oil
2 tsp
Goat cheese
5 oz
Garlic
1 clove
Basil
2 tbsp, chopped
Lemon Peel Or Zest Raw
1 tsp
Crushed Red Pepper Flakes
0.13 tsp
Butter
1 tbsp
Garlic
1 clove
Almond flour
0.2 cup
Parmesan cheese, fresh (hard)
2 tbsp, grated
Recipe Steps
steps 5
30 min
Step 1
Preheat the grill to the highest setting. You can make the almond flour crumb now or even make them ahead of time. Add the butter to a small saucepan over medium heat and whisk constantly while it bubbles. The minute brown bits begin to form on the bottom of the pan, add in minced garlic and almond flour. Stir constantly, cooking for a few minutes until the almond flour is golden and crunchy.Step 2
Slice each zucchini in half lengthwise. Place them on a baking sheet. Scoop out the center using a spoon to create a well. You can discard this zucchini or save it and add it to another dish like pasta, etc. Sprinkle the zucchini all over with salt and pepper. Spray or brush the zucchini all over with olive oil.Step 3
In a bowl, stir together the goat cheese, garlic, basil, lemon zest, pepper flakes, and a big pinch of salt and pepper.Step 4
Place the zucchini on the grill, cut-side down, and grill for 3 to 5 minutes, until it’s slightly golden and charred. Transfer the zucchini back to the baking sheet. Scoop the goat cheese into the center boat of the zucchini. Once the zucchini are all stuffed, transfer them back to the grill, stuffed side up. Close the lid and grill for another 3 to 5 minutes. The cheese should be bubbly and melty and the zucchini will have grill marks.Step 5
Remove the zucchini from the grill and top with the almond crumbs. Top with parmesan if you’d like. Top with fresh basil. Serve!
