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Keto Lebanese Zucchini in Yogurt

Keto Lebanese Stuffed Zucchini in Yogurt (Kousa Bil Laban)

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Prep Time 30 minutes
Cook Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Lebanese, Middle Eastern
Calories: 417
Ingredients Method Notes

Ingredients
  

  • 750 Grams Grey Zuchinni Top Removed, Hallowed Out. Approx. 4-5 Medium Zuchinni
  • 300 Grams Regular Ground Beef
  • 100 Grams Frozen Cauliflower Rice Drained.
  • 50 Grams White Onion Diced.
  • 25 Grams Pine Nuts
  • 1 Egg
  • 2 Tbsp Olive Oil Divided.
  • 1 Tbsp Tomato Paste
  • 1/4 Cup Fresh Parsley
  • 3/4 Tsp 7 Spice Or All Spice.
  • 3/4 Tsp Dried Dill
  • 1/2-1 Tsp Salt To Taste.
  • 2-4 Cups Chicken or Vegetable Broth Enough to fill the pot halfway with the zucchini.
Yogurt
  • 1 Cup Full Fat Plain Yogurt
  • 3/4 Tsp Dried Mint
  • 1 Garlic Clove Minced.
  • Salt To Taste.
  • 25 Grams Pine Nuts Garnish.

Method
 

  1. Remove the stem top off of the zucchini and carefully hallow out. Set aside.
  2. Heat the cauliflower rice in a pan or in the microwave. Allow to cool and squeeze out the moisture with a kitchen towel.
  3. Gently toast pine nuts and set aside; about 3-5 minutes.
  4. In a pan, heat 1 tbsp of olive oil over medium-high heat. Sauté diced onions until translucent, about 5 minutes.
  5. Stir in 1 tbsp of tomato paste and sauté for 1-2 minutes. Remove the cooked onions and tomato paste from heat and allow to cool.
  6. In a large bowl thoroughly combine drained cauliflower rice, cooked onions with tomato paste, ground beef, salt, 7 spice, dried dill, fresh parsley, 25 grams toasted pine nuts, egg, and 1 tbsp of olive oil.
  7. Fill the hallowed out zucchini with the beef mixture.
  8. Place the stuffed zucchini in a large pot.
  9. Fill the large pot halfway with chicken or vegetable broth. Bring to a boil. Cover, reduce the heat to low and allow to simmer for 20-30 minutes until zucchini is tender and meat is cooked through. The stuffed zuccchini will continue to cook for another 10 minutes in the yogurt sauce.
  10. Meanwhile, combine the yogurt, dried mint, garlic and salt to a large skillet and heat through.
  11. When the stuffed zucchini is done cooking in the broth, carefully place the stuffed zucchini in the yogurt sauce. Cook for another 10 minutes.
  12. Serve the stuffed zucchini with the yogurt sauce and extra toasted pine nuts.
  13. Enjoy!

Notes

Nutrition Information (4 Servings):
  • 417 Calories 
  • 14.3g Carbohydrates
  • 4.7g Fiber
  • 30.4g Fat
  • 26.7g Protein
 
Net Carbs: 9.6g / Serving