Why is low-carb dieting so popular? There are several reasons. (1) Most people are trying to lose weight. (2) It is a simple lifestyle change, and that is easier than other dietary changes. (3) Most of us are more familiar with low-carb diets. (4) There is some evidence that low-carb diets may work for some individuals.
Cauliflower is so versatile – not to mention a low carb food that is virtually carb-free. It’s also one of the healthiest vegetables around: it’s loaded with vitamins and minerals, and it’s low in calories and fat.
Keto pizza stuffed zucchini recipe is very simple to make and low carb. If you’re looking for an easy low carb pizza recipe, this is it. For this recipe, we use zucchini as the base instead of slice of pepperoni. We use both mozzarella and cheddar cheese, and we’ve combined them together in the stuffing for this keto pizza zucchini recipe.
Hasselbeck potatoes, which are sliced and filled with cheese and stuffing, are definitely something you’ve tasted (or seen). It’s wonderful, but there are a lot of carbohydrates in it.
Why not mix the tastes of pepperoni cheese pizza with the sweetness of roasted zucchini? It’s quick and simple, and it’ll keep zucchini fresh for a long time. It’s particularly ideal for this summer, when zucchini gardens abound!
This keto concept is simple to implement. All you’ll need is the zucchini, a parchment-lined baking sheet, and the pizza ingredients!
Pizza with a courgette filling that’s easy to make. 4 SERIES by Hasselbeck
TIME TO PREPARE: 15 MINUTES TIME TO COOK: 25 MINUTES TIME TOTAL: 40 MINUTES The entire family will enjoy this easy zucchini snack with pizza toppings!
- 4 medium-sized
- 4 provolone cheese
- 24 red pepper slices
- 1/2 teaspoon herbs from Italy
- 3 tblsp Parmesan cheese, grated
- *optional* low-sugar marinara for dipping
1 Preheat oven to 400 degrees Fahrenheit.
2 Remove the zucchini’s ends. Make quarter-inch slices in the zucchini with a knife, being careful not to cut into it. Place a chopstick (or something similar) on either side of the zucchini to prevent the knife from cutting through it.
3 Place the four zucchinis on a parchment paper-lined baking sheet. Bake for 12 minutes, or until the dough is pliable enough to readily open for the filling.
4 Remove from the oven and set aside to cool.
5 Cut the cheese into tiny pieces and sandwich them between the zucchini slices. The same may be said with spicy peppers. For each zucchini, I used approximately a piece of mozzarella and 6 slices of pepperoni .
6 Add Italian herbs, salt, pepper, and grated Parmesan cheese to taste.
7 Return to the oven for another 10-15 minutes, or until desired browning is achieved. (Note that total cooking time may vary based on zucchini size.)
8 Serve with low-sugar marinara sauce or ranch dressing on the side.
4 servings (serving size: 1 cup); yield: 4 servings (serving size: 1 cup); yield: 4 1 zucchini filled 176 calories per serving | 13 grammes of fat | 7 grammes of total carbohydrates | 2 grammes of fibre | 12 grammes of protein | 5 grammes of net carbohydrates Presented to you by
What a wonderful and entertaining way to serve zucchini!
My kid had a great time assisting me, and we all thought it was a great idea! We used provolone cheese, but any kind of cheese would do. Other ingredients may be substituted, such as B. bacon in lieu of pepperoni or ranch in place of marinara. Have a blast!