2 garlic cloves, minced
1 teaspoon cumin, ground
1 tablespoon coconut oil
1 pound beef, ground
½ cup red onion, chopped
1 teaspoon smoked paprika
Salt and black pepper to the taste
3 zucchinis, sliced in halves lengthwise and insides scooped out
¼ cup cilantro, chopped
½ cup cheddar cheese, shredded
1 and ½ cups keto enchilada sauce
Some chopped avocado for serving
Some green onions, chopped for serving
Some tomatoes, chopped for serving
Heat up a pan with the oil over medium-high heat, add red onions, stir and cook for 2 minutes.
Add beef, stir and brown for a couple of minutes.
Add paprika, salt, pepper, cumin, and garlic, stir and cook for 2 minutes.
Place zucchini halves in a baking pan, stuff each with beef, pour enchilada sauce on top and sprinkle cheddar cheese.
Bake covered in the oven at 350 degrees F for 20 minutes.
Uncover the pan, sprinkle cilantro and bake for 5 minutes more.
Sprinkle avocado, green onions and tomatoes on top, divide between plates and serve.
Preparation time: 10 minutes Cooking time: 35 minutes Servings: 4
Calories 222, fat 10, fiber 2, carbs 8, protein 21