zucchini Archives - Sugar-Free Mom

Easy Low Carb Keto Taco Stuffed Zucchini Boats

Brenda Bennett — Mon, 23 Jun 2025 20:10:39 +0000

This Easy Keto Taco Stuffed Zucchini Boats Recipe is low carb, gluten free and packed full of taco flavor! Just 6 g net carbs!

Low Carb Keto Stuffed Zucchini Boats Recipe

Stuffing vegetables……. it’s a thing. You can find a million and one different ways for stuffing delicious filling into other veggies like summer zucchini, eggplant, spaghetti squash, even tomatoes!

I’m all for making good recipes that are unique, but often I find I’ve forgotten some simple recipes never posted on my blog that are our favorite meals and this is one of them.

I’ve stuffed an eggplant, and I’ve even made a low carb, 3 Cheese eggplant roll up lasagna too. But eggplant is a veggie that you either love or hate so it’s not as popular as zucchini.

So I’m stuffing zucchini for taco night and loving it. It’s also a great way to use up zucchini if you have a garden and are overloaded. I double up on the taco meat so one half is enough to keep you full and satisfied, add a salad and it’s a nice dinner or lunch!

If you’re not into taco flavors, try my Bacon Cheeseburger Stuffed Zucchini Boats!

Low-Carb Taco Tuesday

Let’s face it, when you’re on a low carb diet or keto diet, traditional tacos aren’t the best low-carb option.

Between the taco shell and the sides, like white rice and black beans, the carb count will be massive and will definitely kick you out of ketosis.

This is a great recipe for anyone following a low carb diet who still wants to enjoy taco night with the family.

Plus we have our own homemade taco seasoning that comes together so fast and can be stored for another Mexican easy dinner. All the nutritional information is at the bottom of the page on the printable recipe card.

Taco Zucchini Boat Recipe

If you’re the only one who likes zucchini you can use just some of the filling to fill just zucchini for yourself and your spouse. Use the rest of the filling for making tacos for the kids. Try my Cheesy Low Carb Shells.

I used more ground turkey then the recipe required because I wanted extra filling for the kids. I doubled the rest of the ingredients as well. I love having left overs for easy lunches for the week ahead.

I used the remaining taco filling for the kids to make taco salad or to use with gluten free tortillas and your favorite taco toppings.

This was a win with everyone!

The cheesy taco filling is dynamite! Stuffed Zucchini is a delicious way to use an in season vegetable. You can use this stuffing to stuff another vegetable like bell peppers if you’re just not into zucchini, either way it will be a recipe the family will continue to ask you to make weekly!

Low Carb Taco Shells

Cheesy Taco Shells

Lettuce Wraps

Siete Grain Free Taco Shells

Low Carb Keto Taco Zucchini Boats

Low Carb Taco Stuffed Zucchini Boats

Prep Time 15

Cook Time 25

Total Time 40

Servings 1 stuffed zucchini half

Calories 282kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

3 zucchini medium
1 tablespoon olive oil or avocado oil
2 cloves garlic
1 1/2 pounds ground turkey or ground chicken or ground beef
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1 teaspoon cumin
1 teaspoon smoked paprika
1/4 teaspoon salt
1 cup salsa
1 1/2 cups shredded cheddar cheese (or Mexican blend cheeses)

Optional Toppings

sour cream, cilantro, green onions, fresh tomatoes

Instructions

Preheat the oven to 400 degrees F.
Scoop out the insides of the fresh zucchini with a small spoon or melon baller and chop them.
Add the chopped zucchini to a large skillet.
Place the scooped out zucchini shells into a 9 by 13 baking dish. (If you prefer a softer zucchini, place this dish in the oven and cook for about 15 minutes then scoop the cooked filling into the zucchini boats and bake as directed below).
Cook the chopped zucchini with olive oil and garlic on medium heat and add the turkey.
Once the turkey is browned, add the seasonings, salsa and 1 cup of cheese.
Continue to cook until cheese is melted.
Fill zucchini with this ground meat mixture then top with remaining cheese.
Cover and bake 20-25 minutes or until zucchini is tender.
Enjoy with optional taco toppings!
Store leftovers in an airtight container in the fridge for up to 3 days.

Video

Notes

6 g net carbs

Nutrition information is for using ground turkey.

This recipe was originally posted in April 2015 and updated with video June 2018.

Nutrition

The post Easy Low Carb Keto Taco Stuffed Zucchini Boats appeared first on Sugar-Free Mom.

Easy Low Carb Keto Cheesy Bacon Hasselback Zucchini

Brenda Bennett — Tue, 21 May 2024 10:36:15 +0000

Cheesy Bacon Hasselback Zucchini made on the grill, in the oven or air fryer, either way it’s a crowd pleasing easy recipe! Keto, Low Carb, Gluten Free, Crowd Pleaser healthy side dish! Just 1 g net carbs!

Low Carb Zucchini Appetizer

Ready for a fantastic zucchini Recipe? It’s super easy, requires just 4 ingredients and you’ve got an awesome appetizer or easy zucchini side dish with any meal!

It’s an incredibly tasty crowd pleasing recipe that everyone will love, EVEN the kids. If you’re a grilling lover this is your jam, but if you prefer to bake it or air fry, it’s equally as easy and just as delicious!

I’m all about zucchini, all the time, not just when in season and there’s a huge abundance of zucchini growing in the garden. These recipes require little effort and time and some are no baking at all. I’ve got my very popular Salt & Vinegar Zucchini Chips you must try, and Caprese Zucchini Noodle salad,

I made this recipe as a trial run for my family and parents one evening during the week. My parents were having kitchen renovations done and are without a means to cook except with the brand new convention toaster oven I bought her for Mother’s Day.

I invited them over, made some Crock Pot Chicken Marsala and served this as a delicious side dish with salad.

They raved about it. Of course the teen boy of mine picked out the cheese and bacon and skipped the roasted zucchini, but my younger two and hubby were loving it. My teen has eaten HIDDEN ZUCCHINI in this recipe and had no idea!

Carbs in Hasselback Potatoes

According to the app Cronometer, one serving of about 150 grams of hasselback potatoes from Trader Joe’s with butter has 30 grams of carbs!

Much too high on a keto diet and will spike blood sugar and cause cravings.

Hasselback Zucchini

This idea came from a magazine I was reading at my moms and it showed a hasselback potatoes. The potato version looked amazing so I knew I wanted to create a low carb version.

Being low carb or on a keto lifestyle obviously potatoes aren’t an option, but zucchini is!

Now granted the bacon is a bit indulgent, but in order to get my picky family to even eat zucchini I must go to extreme measures and cheese and bacon are always my weapons of choice.

I prefer gooey cheese and used white cheddar from Cabot, but any favorite type of cheese of choice will work. Other good melty type cheeses would be Gouda or smoked Mozzarella.

Doesn’t get much better than this when you can fire up your grill and eat in the beauty outdoors.

This recipe was first published in May of 2015 and I decided it needed a video and brought back from the archives!

I’ve also made a fabulous main dish, Hasselback chicken breasts the whole family will love, instead of zucchini!

HOW TO MAKE LOW CARB KETO HASSELBACK ZUCCHINI

Exact measurements, and nutritional information are located at the bottom of this blog post in the printable recipe card.

You do not need to use parchment paper between the foil as I did in the video. In fact it takes twice as long to grill or bake them as opposed to using just aluminum foil to wrap. With parchment, it will take 30-40minutes until tender.

The reason for the parchment is some people don’t want aluminum seeping into their food.

I’ve made this recipe both in the oven and on the grill and both are equally delicious.

SIMPLE INGREDIENT LIST

small zucchini

olive oil

Gouda, Cheddar cheese or Mozzarella cheese

uncured, nitrate free bacon (I used Applegate)

Optional: Parmesan cheese chopped chives

Instructions for Grilling or Oven

Preheat oven to 400 degrees F or heat your outdoor grill.

With a sharp knife, place zucchini onto a cutting board and slice off the ends of each zucchini and discard.

Make thick slices in zucchini crosswise but don’t cut through bottom of zucchini.

If Baking in oven, place zucchini on a foil lined baking sheet pan.

Brush zucchini with oil and bake 20 -25 minutes until tender.

If Grilling: Wrap 2 pieces in foil and close tightly. Grill on medium high heat until tender but not too soft, about 15-20 minutes.

Remove from oven or grill to cool slightly.

Cook the bacon until crisp and drain on paper towels. Once cool enough to handle, break into pieces.

Insert a slice of cheese and piece of bacon into zucchini.

Broil 3-5 minutes or grill covered ,with the foil packet opened, for just a minute until cheese is melted.

Top with chives and Parmesan cheese if desired.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Instructions for Air Fryer Recipe

Preheat your air fryer to 400 degrees F.

Follow the directions for slicing zucchini and place in the air fryer basket.

Air fry for 10-15 minutes until fork tender.

Insert cheese and cooked bacon into zucchini slices and air fry to melt cheese for another 2-3 minutes.

More Zucchini Recipes

Zucchini Salad-I used this vegetable peeler to make zucchini noodles

Keto Low Carb Hasselback Zucchini

Low Carb Cheesy Bacon Hasselback Zucchini

Prep Time 15

Cook Time 25

Total Time 40

Servings stuffed zucchini

Calories 142kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

4 small zucchini weight is about 1 1/2 pounds, cut in half
3 Tbsp olive oil
5 ounces Gouda Cheddar or Mozzarella (sliced0
6 ounces bacon uncured, nitrate free, I used Applegate
Optional: 1 tbsp Parmesan cheese chopped chives

Instructions

Preheat oven to 400 degrees F or heat your outdoor grill.
Slice off ends of zucchini and discard. Cut each of the 4 zucchini in half so you have 8 servings.
Make slices in zucchini crosswise, but don't cut through bottom of zucchini.

Oven

If baking in oven, place zucchini on a parchment lined baking dish pan.
Brush zucchini with oil and bake 20 -25 minutes in your preheated 400 degree F oven tender.

Grilling

If grilling: Wrap 2 pieces in foil and close tightly. Grill on medium heat until tender but not too soft, about 15-20minutes.
Remove from oven or grill to cool slightly.
Cook the bacon until crisp and drain on paper towels. Once cool enough to handle, break into pieces.
Insert a slice of cheese and piece of bacon into zucchini.
Broil 3-5 minutes or grill covered ,with the foil packet opened, for just a minute until cheese is melted.

Air Fry

Preheat your air fryer to 400 degrees F.
Follow the directions for slicing zucchini and place in the air fryer basket.
Air fry for 10-15 minutes until fork tender.
Insert cheese and cooked bacon into zucchini slices and air fry to melt cheese for another 2-3 minutes.
Top with chives and Parmesan cheese and black pepper if desired.
Enjoy immediately.

Video

Notes

1 g net carbs for 1 stuffed hasselback zucchini

Nutrition

The post Easy Low Carb Keto Cheesy Bacon Hasselback Zucchini appeared first on Sugar-Free Mom.

Keto Low Carb Bacon Cheeseburger Stuffed Zucchini Boats

Brenda Bennett — Mon, 17 Apr 2023 10:38:36 +0000

This Bacon Cheeseburger Stuffed Keto Zucchini Boats recipe is the perfect low carb keto meal when craving a cheeseburger and you don’t want the high carbs, but it’s also a great way to use fresh zucchini on hand! Just 6 grams of net carbs!

Low Carb Keto Zucchini Boats

This is a low carb, keto, easy stuffed zucchini boat recipe that is a quick dinner that can be on the table in 30 minutes! Whether you’re a fan of zucchini or not, the cheeseburger and bacon stuffed inside may change your mind.

Or just use a fork and make it into a cheeseburger bowl or salad and enjoy this amazingly delicious filling all on its own!

When you’re craving a cheeseburger and have no time to make any Low Carb Rolls, this is the perfect recipe to curb that craving and get some food on the dinner table fast!

Plus, it’s super versatile! You can change the ground beef filling to ground turkey if you prefer.

I’m sure you must be wondering whether my kids will eat zucchini like this.

Nope. Not a chance. They just don’t like the texture of the zucchini for some reason.

So I knew that they wouldn’t eat it, so I really just made this especially for hubby and I, and just made extra filling so the kids could enjoy it for taco night.

All was good! If you have time you can use my Cauliflower Tortillas for tacos!

Is Zucchini Keto Friendly?

Zucchini is an amazing low-carb vegetable that is super versatile and will soon be in season and with it comes the constant influx of recipes using this awesome vegetable.

This is just one of those recipes for zucchini you should keep on hand for when time is tight or you just need a new idea with the abundance of zucchini you might be getting in your garden.

One whole zucchini that had about 275 grams when weighed, has a total of 7.4 grams of carbs.

Most people don’t eat a whole zucchini as a side dish. If you are on a keto diet and only eating 20 total carbs a day, the first step is to reduce the amount you eat so you can include it on your low carb diet.

Cutting the zucchini in half for this recipe means, you are taking in just 3.7 grams of total carbs. Size matters here and fresh produce varies when you buy locally.

A medium zucchini with 167 grams when weighed has 4.5 grams of carbs. Weighing your food is always the best bet for an accurate total carb count.

How to Make Stuffed Zucchini Recipe

You can find the exact measurements, print recipe and view nutrition information, see the recipe card at the bottom of the blog post.

Ingredients

uncured nitrate free bacon

large zucchini (about 1.5 pounds)

olive oil

onion

ground beef

garlic powder

oregano

salt

pepper

tomato paste

mustard

no sugar added ketchup

cheddar cheese

Instructions

Preheat the oven to 400 degrees F.

In a skillet, over medium-high heat, cook the bacon until crisp and set aside on a plate lined with paper towels. Chop into pieces once cooled.

Slice each zucchini lengthwise and scoop out the inside seeds, (I used a melon baller scoop), leaving about ¼ inch from the sides. Place this removed insides of zucchini in a bowl and set aside.

Rub the oil around the inside of each halved zucchini and place on a baking sheet pan.

Bake for 20 minutes.

While the zucchini is baking you can make the filling.

Remove some of the bacon grease from the skillet, leaving about a tablespoon or so in the pan.

Cook the onion until softened then add the ground meat and zucchini flesh you had scooped out.

Cook beef until browned then add seasonings, tomato paste, mustard and ketchup.

Stir to combine the meat mixture then stir in ½ cup of the shredded cheese.

Once the cheese melts, turn off the heat and return half the bacon into the mixture.

Once zucchini is cooked, remove from the oven and stuff zucchini half with the filling.

Top with remaining shredded cheese and bacon.

Broil for 2 minutes to melt the cheese on top.

Storage; After the cooked zucchini boats have cooled, place in an airtight container and store in the fridge for up to 3 days.

Low Carb versus Keto

I had been low carb for about 4 years and then decided to go on the Keto diet in 2015 to help address some issues.

You can read about my 6 Week Keto Results here. It’s the lowest carbs in a day I ever thought I could handle, but with the higher daily fat intake it was easy and I never felt hungry even with reduced calories.

Everyone who follows a keto diet will have to determine what the right amount of fat is good for your body to lose the fat you want to lose. Your personal fat threshold will be determined by how much fat you have to lose on your body.

A lot of people may not agree, but in my opinion, calories and total carbs also matter when it comes to weight loss.

I currently eat a higher protein diet and lower grams of carbs then I used to just a few years ago. It seems to really be helping with my hypothyroidism symptoms and the best way for me to maintain my weight and feel completely satiated. .

So the motto is, don’t fear the fat, embrace it on a low carb keto diet!

This easy stuffed zucchini boats recipe is meant to taste everything like a cheeseburger so it’s definitely not meant to be low fat.

In fact I hope all of you know by now that fat doesn’t make you fat, it’s not the enemy, carbs and sugar are. When fat is combined with carbs that’s a deadly combo. But fat with keto low carb is perfectly good for you and in fact the fat truly helps you feel satiated.

It’s quick. It’s delicious. It’s everything you love about a bacon cheeseburger without a high carb bun.

Enough said. 🙂

If you want to make this for your whole family, but you know the kids won’t like the zucchini or you feel like having a bun with this, double the filling ingredients here and use my Low Carb Cheddar Bun recipe, or my Hamburger rolls, or my Cloud Bread rolls with high protein and minimal carbs.

This recipe was first published in April 2016.

More Zucchini Recipes

Crispy Zucchini Fries

Zucchini Fritters

Salt & Vinegar Zucchini Chips

Taco Filled Zucchini Boats

Hasselback Zucchini

Low Carb Keto Zucchini Boat Recipe

Bacon Cheeseburger Stuffed Zucchini Boats

Prep Time 10

Cook Time 20

Total Time 30

Servings stuffed zucchini halves

Calories 623kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

5 ounces bacon nitrate free, uncured
2 zucchini about 1.5 pounds
1 tbsp olive oil
1/2 cup chopped onion
1 pound ground beef
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1 tbsp tomato paste
2 tbsp mustard
2 tbsp ketchup no sugar added
8 ounces cheddar cheese divided, shredded

Instructions

Preheat the oven to 400 degrees F.
In a skillet, cook the bacon until crisp and set aside on a plate lined with paper towels. Chop into piece once cooled.
Slice each zucchini lengthwise and scoop out the inside seeds, leaving about 1/4 inch from the sides. Place this removed insides of zucchini in a bowl and set aside.
Rub the oil around the inside of each halved zucchini and place on a baking sheet pan.
Bake for 20 minutes.
While the zucchini is baking you can make the filling.
Remove some of the bacon grease from the skillet, leaving about a tablespoon or so in the pan.
Cook the onion until softened then add the ground beef and insides of zucchini you had scooped out.
Cook beef until browned then add seasonings, tomato paste, mustard and ketchup.
Stir to combine the stir in 1/2 cup of the shredded cheese.
Allow it to melt, turn off the heat and return half the bacon into the mixture.
Once zucchini is cooked, remove from the oven and fill each half with the filling.
Top with remaining shredded cheese and bacon.
Broil for 2 minutes to melt the cheese on top.
Enjoy!

Notes

Net Carbs: 6g

Nutrition

The post Keto Low Carb Bacon Cheeseburger Stuffed Zucchini Boats appeared first on Sugar-Free Mom.

Mini Zucchini Pizza Bites

Brenda Bennett — Thu, 11 May 2017 12:00:00 +0000

Mini Zucchini Pizza Bites are low carb, easy and a great way to get your family to eat zucchini!

Best way I know how to get my kids to try a new recipe is use cheese as a cover up. Gooey cheese over the top of most anything I’m trying to secretly include into my kiddies meals works most often then not. This time it’s disguised as mini pizza bites and they ate them up like there was no tomorrow even after they saw the “green” and knew it was zucchini!

I have successfully disguised veggies in many recipes, but a few of my favorites are my Cheddar Cauliflower Bacon Bites , Cauliflower Tortillas and my Baked Zucchini Egg Nests.

This recipe was originally posted in August of 2015. It’s a great recipe and I wanted to bring it back to the forefront as well as provide a simple video to show how to make them.

I’ve made them a few times now to know that the “green” from the zucchini needs to be covered well over the top instead of as you can see above, showing it’s colors. They may know the zucchini is there but they prefer not to see it and that makes them happy so that’s what I make sure to do.

This idea for a pizza bite has been on my mind all summer because we have a garden and I want to use up my zucchini. I couldn’t wait for the garden to start producing zucchini for me. Thinking of new zucchini ideas is my quest each summer. I never want to waste a harvest.

Change up the toppings to whatever your heart desires but don’t leave out the cheese!

Whether you choose some pepperoni on them or not, these will be devoured in your house.

2 dozen doesn’t go very far with a family of 6.

I hope this summer you are eating your hearts content of zucchini recipes! The recipe video below shows these in regular sized muffin pan, but my kids and I prefer them in a mini muffin pan. Easier to hold and pick up!

For more Zucchini Recipes Check Out my Pinterest Zucchini Board!

This recipe has been adapted from my Mini Zucchini Cheese Bites.

Mini Zucchini Pizza Bites

Course Entree

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 230kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

2 cups shredded zucchini
1 egg
1 tsp Italian Seasonings
1/2 tsp salt
1/4 tsp pepper
1/2 cup grated provolone cheese
1 cup shredded mozzarella cheese
1/4 cup mini pepperoni slices

Instructions

Preheat oven to 400 degrees.
Spray a mini muffin pan with natural olive oil cooking spray.
Place the zucchini in a clean towel and squeeze as much liquid out as you can.
In a bowl mix the zucchini, egg, Italian seasoning, salt, pepper and provolone cheese. and cilantro.
Evenly divide the mixture into the mini muffin pan, packed down in each cup.
Evenly sprinkle mozzarella onto zucchini then top with mini pepperoni slices.
Bake for 15- 18 minutes until golden brown around the edges. Mine were perfect at 15 minutes.
Allow to cool about 10 minutes before removing. Use a knife to cut around edges to loosen from muffin pan. Enjoy warm or room temperature.

Nutrition

The post Mini Zucchini Pizza Bites appeared first on Sugar-Free Mom.

Cheesy Sausage Spinach Zucchini Cups (Gluten Free, Low Carb)

Brenda Bennett — Mon, 20 Feb 2017 11:00:00 +0000

Cheesy Stuffed Zucchini Cups filled with Sausage and Spinach make for perfect finger food for a party!

This easy, low carb appetizer is a great idea for football game watching or any party because utensils aren’t required! The hardest part is scooping out the zucchini, all the rest is a simple filling prepared on the stove then the cups are filled and baked!

I don’t know about you but I’m always looking for recipes that are great for sharing with others and don’t require a lot of dishes and utensils because I truly hate doing dishes! I recently had a fundraiser Silent Auction dinner for my daughters American Heritage Girls event and finger food meals were asked for.

I originally wanted to stuff zucchini as I often have as a large half, often called zucchini boats. I’ve made Bacon Cheeseburger Stuffed Zucchini Boats and Chicken Fajita Stuffed Zucchini Boats that are fantastic but wouldn’t really be easy enough to pick up and walk around while doing the silent auction.

I looked over some ideas on Pinterest of course and came across my friend Kalyn from Kalyn’s Kitchen. It was her Meat Tomato Zucchini Cup recipe that caught my eye.

Boom! I loved the idea of the way the zucchini were cut and scooped making perfect little cups.

So I went ahead, made my tasty filling and scooped them into the perfectly portioned zucchini cups.

I brought them to the event, reheated them slightly in the oven, although these are still tasty at room temperature as well, and I grabbed one for myself. I brought home an empty dish! They were the only low carb option for a hot appetizer available so I was pretty glad I brought them.

Whether you use them for a party or not, or just an easy lunch meal for yourself during the week, these are fun to eat! If the kids don’t like zucchini you could use the filling and put them into my Cauliflower Tortillas and make them some quesadillas!

Cheesy Sausage Spinach Zucchini Cups

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 177kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

3 zucchini about 1.5 pounds
8 ounces sweet Italian sausage casings removed
3 ounces chopped onion
4 ounces cream cheese
3 ounces fresh spinach
optional topping: grated asiago cheese

Instructions

Preheat oven to 350 degrees F.
Slice zucchini in 1-1.5 inch pieces. Should make 6 from each zucchini, totaling 18 pieces.
Scoop out the center of each leaving 1/4 inch on the sides and being careful not to scoop through the bottom. Discard what you scooped out.
Set these zucchini "cups" in a 9 by 13 pan. Set aside.
Cook sausage and onion together over medium high heat in a skillet until sausage is no longer pink.
Stir in cream cheese until completely melted throughout. Taste mixture and decide if you need any salt and pepper. I didn't use any.
Turn off the heat and stir in the spinach until wilted.
Fill zucchini "cups" with the filling then top with optional cheese if desired.
Bake for 20 minutes.
Enjoy warm or room temperature.

Nutrition

The post Cheesy Sausage Spinach Zucchini Cups (Gluten Free, Low Carb) appeared first on Sugar-Free Mom.

Low Carb Gluten-Free Chicken Zoodle Lo Mein

Brenda Bennett — Thu, 12 Jan 2017 11:00:00 +0000

This Easy Chinese ‘Fake -Out- Take- Out’ Recipe for Chicken Lo Mein is everything you hope it will be and more! Thank you to Sweetleaf Stevia for sponsoring this post!

This amazing Chinese favorite got a low carb makeover using zucchini noodles! It’s naturally gluten free and now even low carb by the transforming of the classic sauce without any added sugars.

By the time you read this post, I will be celebrating my 20th anniversary with my hubby! I can’t believe it because I certainly don’t feel as old as I thought my own parents were when they celebrated their 20th over 20 years ago!

Needless to say, I’m over 40 and I’ve been married a long time. I know what makes my hubby tick and what makes him happy.

My man is a Chinese food lover. He is also not low carb.

Well I shouldn’t say that. He eats everything I make which is always low carb at home, but he still loves all things with carbs and with sugar. I can’t change him, oh have I tried. BUT at least I know how to make his favorites a little bit healthier for him and he won’t complain one bit about it.

Sure take out is easy to order, but why bother when you can make comforting dishes just as quick. The best part is you can control the ingredients, especially the sugar. It’s a win for everyone, low carb or not!

Please view my easy recipe video below.

I hope you enjoy this wonderful Fake Out Take Out as much as we did! Click below for the recipe on Sweetleaf.com with whom I am honored to be in partnership with. Thank you for supporting the brands I enjoy working with!

RECIPE: LOW CARB CHICKEN ZOODLE LO MEIN

The post Low Carb Gluten-Free Chicken Zoodle Lo Mein appeared first on Sugar-Free Mom.

Crispy Oven Fried Low Carb Zucchini Fries

Brenda Bennett — Thu, 02 Jun 2016 10:00:00 +0000

These Low Carb Zucchini Fries are everything you think they are and more! Gluten free, grain free, crispy but oven fried! Taste and texture is outstanding!

French fries and I have had a long term relationship which has been anything but smooth and happy. It’s been more of a love-hate relationship and one I have needed to break free from for a long time.

I’m not sure if it’s the crispy outside or the salty bite or that it’s just the comfort of a potato, but I’ve just always loved a good french fry! Now that’s I’ve been low carb for 2 years, I have had to cut out the fries. Can’t say I’ve been 100% perfect in this area, but I don’t eat them on a regular basis.

I’ve learned how to still get my French Fry Fix without all the carbs and it’s with veggies like zucchini! But until now, I was always dissatisfied with the outcome. That was, until I added some crushed pork rinds, my world has changed!

I’ve seen a ton of recipes where low carb bloggers use pork rinds to replace breadcrumbs and to be honest I was always pretty skeptical! I don’t know why I ever waited so long, crushed pork rinds are the perfect outer coating for a crispy zucchini fry!

They could be fried in oil I’m sure but I didn’t feel like the work of that, so I just baked them and they held up perfect!

Crispy, a little salty, soft in the center, the absolute perfect zucchini fry you will ever have!

Brenda’s Notes:

Even if you’re not a fan of coconut flour you won’t notice the flavor of it in these at all, the pork rinds override it.
You could sub the coconut flour with almond flour if desired. I can’t use almond flour because my youngest has a tree nut allergy.

Enjoy!

Crispy Oven Fried Low Carb Zucchini Fries

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 222kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

4 cups sliced zucchini
2 eggs beaten
1/4 cup grated parmesan
1 cup crushed pork rinds
1 tsp garlic powder
2 tsp dried parsley
1/2 cup coconut flour

Instructions

Preheat oven to 425 degrees F.
Arrange 3 shallow bowls. One for the eggs, one for he coconut flour and one for the pork rinds.
Stir in the parmesan with the crushed pork rinds, set aside.
Stir in the garlic powder and parsley wth the coconut flour and set aside.
Toss 3-4 sliced zucchini into the coconut flour mixture then dip in eggs and finally toss into pork rind mixture until coated well. Set aside onto a baking sheet lined with parchment paper.
Bake 25 minutes or until nicely browned.

Notes

Net Carbs: 2.5g

Nutrition

The post Crispy Oven Fried Low Carb Zucchini Fries appeared first on Sugar-Free Mom.

Low Carb Chicken Avocado Zucchini Roll Ups

Brenda Bennett — Mon, 03 Aug 2015 10:00:00 +0000

Low Carb Chicken Avocado Zucchini Roll Ups are light on carbs, made mayo free and perfect summer finger food!

When it comes to summer I’m all about keeping it easy.

Easy planning, easy prep, easy clean up.

Whether it’s for breakfast, lunch or dinner, summer is all about stress free days. Even though I work at home, I still want to be able to work less in the summer and be in an out of kitchen so we can go enjoy a beach day here and there.

This summer season I’m partnering with Fitfluential and Kohl’s with a campaign called #makeyourmove.

Making your move is all about getting outside as a family to do outdoor activities, being together and just having fun! Making my move as a mom, means helping my kids get off electronics and enjoy the fabulous weather we are lucky enough to have in New England.

Between a busy summer of vacationing in Florida, cubscout camp week and Vacation Bible School at our local church, we hadn’t yet had a beach day. I changed that this last week. But before we headed out I shopped at Kohl’s for a new towel, flip flops and sunglasses, I was overdue!

Last week for this campaign I brought you my Easy Low Carb Chocolate Pots De Creme served up in Mason jars for easy entertaining.

But today I bring you an easy summer finger food that can be served as an appetizer, in a wrap or for a low carb beach lunch like I chose to do.

Zucchini from the garden, fresh parsley and a nice ripe avocado make for a super tasty, summer chicken salad rolled up in a veggie. Can’t beat that for easy! Once made, plop in a container and stick in the fridge for the next day!

It was cooler by the water the day we went to our beach. That pretty soft towel was just right to keep the sun off my legs. Even though the water was cold, my kids, except for one, went in the chilly water as well as other beach lovers.

I have to be extremely hot and sweaty to dip my toes. I’d rather relax in my chair watching my kids play in the sand and water and take photographs. That is my kind of peace.

I hope you are enjoying your summer as much as we are!

#Makingyourmove is easy when you think about it. Do something you love, with those you love, makes for a healthy, happy person on the inside and out!

Want to learn more about the healthy solutions offered at Kohl’s and their #MakeYourMove campaign? Check out their social channels: Facebook, Twitter,Instagram and Pinterest.

Low Carb Chicken Avocado Zucchini Roll Ups

Prep Time 20

Total Time 20

Servings

Calories 209kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

2 large zucchini
16 ounces cooked chicken breast chopped
1 ripe avocado or 1/2 cup mashed
2 tablespoons lemon juice
2 tablespoons white vinegar
2 tablespoons chopped scallions
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Slice your zucchini by hand or use a mandolin lengthwise to make 12 thin slices. Set aside.
Add your chicken to a large bowl and stir in mashed avocado until combined.
Add in remaining ingredients.
Taste and adjust salt and pepper if needed.
Spread chicken mixture onto zucchini slices and roll up.
Secure with toothpicks. Add a cherry tomato if desired.
Keep refrigerated until ready to serve.
Serve with Homemade Ranch Dressing from my Cookbook!

Nutrition

This post is sponsored by FitFluential on behalf of Kohl’s.

The post Low Carb Chicken Avocado Zucchini Roll Ups appeared first on Sugar-Free Mom.

Baked Zucchini Egg Nests

Brenda Bennett — Mon, 27 Jul 2015 10:00:00 +0000

Baked Zucchini Egg Nests are a fantastic way to use zucchini! It’s an easy make ahead breakfast idea for busy weekday mornings and low in carbs but high in flavor!

It’s just July. I realize that Back to School recipes might not be on your mind.

They are on my mind.

I’m not wishing away my summer at all. I just like to be prepared for what’s to come.

I like the to know how to make my life a bit easier once school starts again.

This recipe combines some of summer yet a bit of a back to school theme.

I’ve seen a billion pictures on Pinterest of potato egg nests and being low carb I’m not a regular user of potatoes much anymore.

I’ve started to get quite creative in the whole replacing the heavy carbs with lighter carb options and this recipe is a winner!

Zucchini from my garden is abundant, how about you?

While zucchini doesn’t quite get that crispy like potato would, the idea begins with the nest of shredded zucchini, seasonings and cheese making this tasty base to crack your egg in.

Not quite like a crispy potato, but a pretty tasty breakfast muffin that even my kids enjoyed. They saw the green from the zucchini and knew they were eating it this time, but they ate it anyway. SO win for mom!

This egg above was baked for 12 minutes, since I’m into much for really oozy yokes. Cooking just 10 minutes will be suitable for those who really want a wet spilling yolk. However long you decide to bake them for the center yolk you desire, these are the easiest make ahead breakfast for busy weeks or even busy weekends. They heat up nicely in the microwave for 30 seconds. Top with some hot sauce if desired and carry on with your day!

Baked Zucchini Egg Nests

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 184kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

4 cups shredded zucchini
1 teaspoon salt
1/2 teaspoon pepper
13 eggs divided
1 ounce aged white cheddar cheese grated

Instructions

Preheat oven to 400 degrees.
Grease a 12 capacity muffin pan.
In a bowl place shredded zucchini, salt, pepper, 1 beaten egg and cheddar.
Press shredded zucchini into the bottom and sides of each muffin cup.
Bake for 15 to 20 minutes until golden brown.
Crack an egg into each muffin cup.
Bake for 10-12 minutes for soft egg or 15 minutes for cooked through yolk.
Store left overs in the fridge. Reheat by placing one egg on microwavable plate and heat for 30 seconds.

Nutrition

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Beef Zucchini Burgers with Feta Sauce

Brenda Bennett — Thu, 18 Jun 2015 10:00:00 +0000

Beef Zucchini Burgers with Feta Cheese Sauce is a fabulous and healthy way to treat Dad for Father’s day or any day you need to use up some abundance of zucchini you might have on hand!

Burgers have long been the quickest weeknight dinner in my house, how about yours? Easy enough and so many varieties of way to change them up. Serve in lettuce wraps or a bun, whatever your choice it’s an easy family pleasing dinner.

While my lifestyle is low carb, my hubby has not followed suite. I tend to lean the kids to my way of eating but most often if there’s a bun sitting around they would prefer to eat a burger that way. However thankfully for me my kids love all things with lettuce so either way and they are happy.

They were quite surprised to realize they were eating zucchini in these mini burgers. Sure you can see some green inside but they thought it was seasonings I used. Living with an Italian mother green seasonings, aka fresh herbs like parsley are always in pretty much everything they eat. They’ve gotten used to it.

They always gotten used to the fact I don’t tell them what’s in the food they are eating until after they tell me how they liked it.

These beefy burgers are a great way to sneak in zucchini without them realizing it. They all said they loved the flavor so for 3 picky kids and one picky hubby I’d say that’s a win!

Seen here topped with little sriracha for my hubby and he devoured these!

The feta sauce is divided evenly among 12 mini burgers. The nutrition info below is for 2 burgers per person with sauce.

Beef Zucchini Burgers with Feta Sauce

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 349kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

1 1/2 pounds ground beef
1 1/2 cups grated zucchini
1/2 tsp salt
1/2 tsp pepper
2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 cup sour cream
5 ounces feta cheese divided
2 tbsp fresh lemon juice
optional: hot sauce

Instructions

In a bowl mix together the beef and zucchini with the salt, pepper, cumin and cinnamon.
Shape into 12 small burgers.
Preheat oven to 450 degrees or heat your outdoor grill.
Cook burgers in a skillet until both sides are browned then transfer skillet to the oven to cook another 8 minutes or if using grill cook 5 minutes both sides for medium.
Whisk the sour cream and 4 ounces of feta cheese in a small bowl.
Stir in lemon juice. Set aside.
Place burgers onto Bibb lettuce leaves and top each with 3 tablespoons of feta sauce.
Use the remaining ounce of feta to crumble over the top.
Top with some hot sauce if desired.

Nutrition

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Homemade Ranch Zucchini Chips

Brenda Bennett — Wed, 21 Jan 2015 11:00:00 +0000

Homemade Ranch Zucchini Chips are low carb, low calorie and an absolute must try healthy chip!

Chips without the guilt.

That’s what I like to call these zucchini chips.

There’s no guilt when enjoying them. Super flavorful with a homedae dried ranch seasoning on them. Low in calories, only 29 for a 1/2 cup!!!!

Of course you must have known I would create another version of zucchini chips after the Salt & Vinegar ones were such a hit.

The kiddies and I brainstormed some flavors of chips they like and we came up with these to try first. If all goes well I’ve got 3 other flavors I will be experimenting with.

But this time I ran into a problem. I switched out the regular, standard, non fancy, no temperature dehydrator that I used for the other chips.

Why did I try a different dehydrator you ask when the other one worked perfectly fine?

Because the hubby has this expensive, many temperature setting one he uses to make jerky and I thought I’d try it, maybe it will take less time then the one I have, I thought.

The next difference was I used my mandolin and not my food processor to slice the zucchini. The mandolin made them paper thin as you can see. I think I like the thicker way the food processor sliced them.

Problem 1: Using a mega dehydrator that has temperature settings made the paper thin zucchini chips stick to the grates and were ruined. The setting was for fruits and vegetables and it was way too hot in there. I couldn’t even peel them off.

Sad, disappointing, all the work and nothing to show for it.

The second time I made them, I tried again in his powerful dehydrator because I wanted them done faster. And I kept checking and lifting the cover.

And checking and lifting. And realized the same darn thing is happening. They are so thin and this thing is cranking out the heat even on it’s lowest setting. So I removed them and transferred them to my old dehydrator and all is well and they worked fine as you can see from the pics!

Conclusion:

If you’re going to use a powerful dehydrator that has different temperature settings for food, I would suggest NOT making the zucchini slices paper thin. Make them thicker and they won’t be ruined as mine were. Or make the recipe in the oven.

Brenda’s Notes:

In the nutrition data I counted only 1/4 cup of the buttermilk since most of it does not get absorbed into the chips and I had about 3/4 left in my cup.
I also counted only 1 tbsp of the olive oil as well.
The sugar grams are from the buttermilk.
Be sure to spray the grates of the shelves of your dehydrator or they will surely stick because of the buttermilk mixture.

Other Snack Recipes you might enjoy:

Homemade Ranch Zucchini Chips

Prep Time 15

Cook Time 6

Total Time 6 15

Servings

Calories 29kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

4 cups thinly sliced zucchini
1 cup milk 1%
1 tablespoon apple cider vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon dried minced onion
1 tablespoon fresh minced dill
1 tablespoon fresh minced parsley
1/4 teaspoon pepper

Instructions

Set aside the sliced zucchini in a large shallow bowl.
Pour the milk in a bowl and add the vinegar and let sit for 5 minutes to create buttermilk.
If you have store bought buttermilk, you can skip this step.
After 5 minutes stir the mixture and add in the olive oil and whisk until combined.
Pour mixture over the zucchini and toss with your hands to coat them well. Set aside.
Whisk the seasonings together in a small bowl. Set aside.
Spray your dehydrator with olive oil spray or no stick cooking spray whichever you prefer.
Lay the zucchini sliced onto the dehydrator shelves.
Sprinkle the seasoning mixture over the slices and cover.
Dehydrate until crisp to your liking.
To Bake in oven:
Preheat 200 degrees.
Lay on greased baking sheets, do not overlap.
Bake 3-4 hours depending on how crisp you like.

Notes

Weight Watchers Points Plus: 1*

Nutrition

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Cheesy Zucchini Pasta Quinoa Bake

Brenda Bennett — Mon, 21 Jul 2014 11:55:48 +0000

Cheesy Zucchini Pasta Quinoa Bake needs only 5 ingredients!

Cheesy quinoa mixed with noodles and topped with a little parmesan to form a crust make this a comfort side dish like no other. You’d probably agree that zucchini isn’t much of a comfort food, but using a spiralizer to make zucchini noodles changes them from an ordinary in season summer vegetable to a fake out fantastic pasta dish!

My hubby bought me a spiralizer for Mother’s day and I hadn’t gotten around to using it until I saw the zucchini at Whole Foods looking quite fabulous. I’ve made zucchini noodles without a spiralizer as well using my Pampered Chef serrated peeler. It pretty much does the same thing, but the spiralizer will give you longer noodles that look like spaghetti. I must admit this recipe is one of the only ways my kids will actually enjoy zucchini. They aren’t fond of quinoa on it’s own either but were willing to try this recipe. After it came out of the oven we all took a fork and enjoyed it right from the dish! Gone in minutes!

Quinoa is considered a super food with a wonderful amount of protein and fiber and a great substitute to using rice in a dish. It’s actually a seed not a grain and gluten free. The problem is my children and hubby just don’t like it when they see it in a dish or just served on it’s own. I have to hide it within recipes and it works like a charm. Now obviously it can’t be hidden too much in this recipe, but because it looks so cheesy they were happy to try it and love it they did!

This recipe resembles closely my mini Zucchini Quinoa Cheese Bites with almost the same ingredients, but instead they are made into mini muffins and the zucchini is shredded.

Other Recipes you might like:

I can’t guarantee you’re family will eat zucchini or quinoa on their own served plainly at dinner but combining them into this masterpiece they are surely going to want to try at least a bite and that single bite might be enough to win them over. If not you can enjoy it all to yourself for a few days worth!

Brenda’s notes:

Add some protein and make this into just 2 servings for a meal or keep as a side dish for 4.
You can use any oil of choice in this recipe as well as cheese of choice.
To make one cup cooked quinoa, add 1/2 cup dry quinoa to a pot with 1 cup water. Boil 12-15 minutes until all water is absorbed. Fluff with a fork.

Cheesy Zucchini Quinoa Bake

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 246kcal

Author Brenda Bennett

Ingredients

4 cups zucchini noodles or 2 medium zucchini
8 ounces shredded cheddar cheese
1 cup cooked quinoa
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
2 tablespoons grated parmesan cheese

Instructions

Preheat oven to 400 degrees.
Toss zucchini, cheddar, quinoa, oil and salt together in a bowl then spread into an 8 by 8 baking dish.
Sprinkle parmesan over the top and bake for 30 minutes until the top is golden.

Notes

Weight Watchers Points Plus: 7*

Nutrition

The Sugar-Free Mom Cookbook has been Released!! Hitting shelves in days and Amazon is selling it at a discount right now!

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Turkey Vegetable Pesto Bolognese

Brenda Bennett — Wed, 15 Aug 2012 11:13:39 +0000

Fresh vegetables like zucchini, mushrooms and onions make for the perfect combination with ground turkey and Homemade Pesto Sauce over pasta. If you don’t have the ingredients to make pesto, store bought will still work but making your own is the better way to go, taste can’t be beat.

Super quick weeknight meal and no oven required cooking during the heat of summer is even better!

You might like to add some extra pesto sauce to your pasta before covering it with the vegetables and turkey bolognese. I added about 4 tablespoons of pesto sauce to the pound of cooked pasta the family was eating. Another option is to serve the pasta on each plate and let your family add their own pesto to their plates individually.

Turkey Vegetable Pesto Bolognese

[sc:Ziplist]

Ingredients

2 teaspoons oil
1-1/4 pound ground turkey
1 cup diced onion
2 cups sliced zucchini
2 cups sliced mushrooms
3 tablespoons Homemade Pesto Sauce
optional toppings: fresh chopped parsley, grated Parmesan

Directions

Heat oil in a large skillet and brown ground turkey. Once cooked remove and set aside. Add onion and saute until translucent, then add zucchini and mushrooms. Cook for about 5-8 minutes or until vegetables are tender. Add ground turkey back into pan with vegetables and stir in pesto sauce, cover and lower heat. Simmer 5 minutes.

Makes 6 cups.

Nutrition Info [not including pasta]

Servings: 6* Calories per serving: 273.5* Fat: 14.5g* Cholesterol: 76.6mg* Sodium: 126.6mg* Carbs: 5g* Fiber: 1.2g* Sugars: 2.2g* Protein: 20.6* Points+: 5*

Other Recipes you might like:

Traditional Italian Bologense: No Sugar Added- Sugar-Free Mom
Quick Italian Marinara Sauce: No Sugar Added- Sugar-Free Mom
Crock Pot Bolognese Sauce from SkinnyTaste

The post Turkey Vegetable Pesto Bolognese appeared first on Sugar-Free Mom.

Raw Zucchini Squash Caprese Salad

Brenda Bennett — Wed, 18 Jul 2012 11:51:49 +0000

Zucchini and summer squash are abundant at this time of year. If you are looking for a great way to use some up if you have too many from your garden this recipe is perfect for you. Takes not time to slice these up, toss with a terrific dressing and it is a perfect side dish to any meal or even served as an appetizer for a party.

This past week you saw my Feta Kale Stuffed Portobello Mushroom Caps recipe and probably remember seeing this plate too. 🙂 I enjoyed this zucchini salad with a grilled chicken thigh and my huge mushroom and it was super filling and satisfying!

Having a delicious caprese salad has always been and will always be my favorite salad of all times. Unfortunately I like to eat too much of it, specifically the delicious mozzarella. Adding a good amount of zucchini makes for a great filler so you really won’t even notice you are eating less mozzarella in the whole dish.

Raw Zucchini Squash Caprese Salad

Prep Time 10

Servings

Calories 99kcal

Author Brenda Bennett

Ingredients

4 cups zucchini sliced
2 cups yellow summer squash sliced
2 cups grape tomatoes halved
1 cup fresh basil coarsely chopped
4 ounces mozzarella cubed

Dressing

2 tablespoons extra virgin olive oil
2 tablespoons vinegar red wine
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon pepper (or to taste)

Instructions

Add all vegetables, basil and cheese to a large bowl.
Whisk dressing ingredients together in a small bowl and toss over vegetables. Gently stir to combine.
Chill or enjoy immediately.
Keep refrigerated for up to 3 days.

Nutrition

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Meatless Monday: Zucchini Frittata

Brenda Bennett — Mon, 30 Apr 2012 11:01:24 +0000

An easy meal for any night of the week, especially wonderful if you have an abundance of zucchini you need to do something with.

I grew up eating this every Friday and it was often called in Italian slang, “coo-kud-zil”.

Now don’t ask me why! No idea where that name came from, but that is the word we called it!

And.I.Loved.it.

Not too many kids grow up loving zucchini, but because of this frittata I always did.

Maybe if you make this your own kiddies will fall in love with zucchini too! It is worth a shot, but even if not, more for you!

I like my frittata thin so I use a large 12 inch saute pan, but you can use a smaller one and get a thicker frittata. I enjoy it thin because I sometimes put it between a sandwich thin whole wheat bread for an easy lunch.

Zucchini Frittata

[sc:Ziplist]

Ingredients

2 cups sliced zucchini
2 tablespoons extra virgin olive oil
1/2 cup sliced onion
1 teaspoon garlic, minced
4 eggs
2 egg whites
1/4 cup Parmesan
1/4 cup milk ( I used 1 %)
salt and pepper to taste

Directions

Saute onion and garlic in oil until onion is softened and turns yellow.
Add zucchini and saute until soft about 5-10 minutes, stirring occasionally.
In a bowl mix together egg, whites, Parmesan and milk.
Pour egg mixture over the zucchini and lower heat. Cook until egg mixture is semi set. The edges will be browned and you should be able to lift them a bit with a spatula.
Place the pan in the broiler to cook the center about 5 minutes.
Top with some feta cheese and chopped parsley if desired.

Nutrition Info (excluding topping)

Servings: 6* Calories per serving: 130* Fat: 9g* Fiber: 1g* Carbs: 4g* Protien: 9g* Points+: 3*

Want more ideas for zucchini? How about my Zucchini Ricotta Pie? Or Oven Fried Parmesan Zucchini Rounds to go with any main dish! Or if zucchini isn’t your thing you could try a Kale Frittata that is delish!

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