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prep time
7 min
cook time
28 min
ready time
35 min
Keto Pork Rind Stuffed Zucchini
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
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Fried Pork Rinds
2 tablespoon, whole pieces
Parmesan Cheese
2 tablespoon, grated
Almonds, Raw
2 tablespoon, ground
Italian Seasoning
1 teaspoon
Olive Oil
1 tablespoon
Zucchini
1 medium
Salt, Sea Salt
⅛ teaspoon
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 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.
Comments
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.
SpectacularAvocado807966 2 years ago
Is the serving really per zucchini boat (half a zucchini)?!
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 5 years ago
Amazing
recipewriter 5 years ago
Thank you :)