Even though the peak of zucchini season is over I still enjoy zucchini a few times during the week. It’s my go-to low carb vegetable because it is so easy to prepare. Though after a summer filled with zucchini, I have grown tired of plain roasted or sautéed zucchini so I wanted to try something a little different. In this recipe, I stuffed the zucchini with a Dijon pork mixture. The zucchini acts as the perfect serving vessel for the stuffing.
I used the following ingredients for Low Carb Dijon Pork Stuffed Zucchini:
5 medium zucchinis
1 lb ground pork
1 tsp rubbed sage
1 tsp fennel (optional to grind the seeds to form a powder)
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
2 Tbsp Dijon mustard
1 lb ground pork
1 tsp rubbed sage
1 tsp fennel (optional to grind the seeds to form a powder)
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
2 Tbsp Dijon mustard
Preheat oven to 350 F. Cut the ends off of the zucchini and cut each zucchini in half. Using a spoon, remove the core/seeds from the zucchini and chop into small pieces. Set aside for later. Place the zucchini in a baking dish.Heat a large skillet over medium-high heat. Add the ground pork and begin to brown. Add the spices and continue to brown the pork until cooked through. Add the reserved zucchini core/seeds and cook for another 1-2 minutes. Add the Dijon mustard and heat through.
Sprinkle the zucchini with salt and pepper to taste. Fill the zucchini with the pork mixture. Bake uncovered for 25-30 minutes or until the zucchinis are tender.
Net Carb Count*:
Low Carb Dijon Pork Stuffed Zucchini: 27 net carbs (for the entire recipe)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.
Enjoy!
What’s your favorite vegetable? I would love to hear what your favorite vegetable is in the comments below! 🙂
~Karen
