Puerto Rican Stuffed Zucchini

Puerto Rican Stuffed Zucchini
Puerto Rican Stuffed Zucchini

I had one pretty big calaba squash (cousin to zucchini) in the fridge today and decided to stuff it.  I browned the meat and veggies but when I tasted, it lacked something.  Then I remembered I had some Sofrito made up in the freezer.  That was just exactly what this needed!  This is delicious and perfectly suitable for all phases of Atkins and Keto diets.  Primal folks might want to enjoy this once in awhile.  Paleo devotees will want to leave off the cheese.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the 5 volumes. Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.


1   12-oz zucchini or calaba summer squash

8 oz. lean ground beef

1½ oz. onion, chopped

1½ oz. bell pepper (any color)

3 T. my Sofrito sauce

1 beaten large egg

Dash black pepper

1/8 tsp. sea salt

2 oz. shredded Monterrey Jack cheese

DIRECTIONS:  Preheat oven to 350º.  Cut stem and tip end off squash.  Cut in half lengthwise.  Scoop out the flesh leaving ¼” or less intact on the shell for support.  Place the shells into a pot of boiling water and parboil for 2-3 minutes to begin the cooking process.  When you bypass this step, the shells don’t get as done in the oven.  Remove, discarding the water and place the squash shells onto a baking dish.

Now dice the flesh you scooped out into ½” dice.  Brown the ground beef. When no longer pink, add the squash, onion and bell pepper.  Add salt and pepper.  Saute until vegetables are tender.  Remove from heat.  Beat and stir in the egg, the sofrito sauce and mix well.  Spoon the filling into the two shells.  Top each with 1 oz. of the cheese.    Pop into 350º oven for 35 minutes.  Remove from oven and top each half with 1 oz. of the cheese.  Pop back into the oven for about 15 minutes to melt the cheese.   Serve immediately.   Place a little more sofrito in a dish for folks to add at the table if they want more of that flavor (I did).   This paired nicely with a green salad.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

522 calories

35 g  fat

10.3 g  carbs, 2.9 g  fiber, 9.40 g  NET CARBS

41.4 g  protein

876 mg sodium


2 thoughts on “Puerto Rican Stuffed Zucchini

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s