This delicious dinner creation came about from having leftover zucchini pulp from today’s stuffed zucchini lunch. These were delicious and so was the gravy. So simple to make, too! Ready in about 30 minutes with the help of my food processor. This recipe is not suitable for induction unless you leave out the wine. It is acceptable for other Keto diets as well as Primal-Paleo if you you sub in coconut milk for the cream.
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INGREDIENTS:
3/4 c. zucchini, sliced
1½ lb ground beef (80% lean
2 oz. red bell pepper
1 tsp. minced dehydrated onion (or 2 oz. fresh, chopped)
1 large egg
Dash each sea salt
1/8 tsp. coarse black pepper
3/4 c. heavy cream
¼ c. white wine (omit if still in Induction)
12 large mushrooms, sliced
¼ c. parsley, chopped (or 2 tsp. dried parsley)
Light dusting or two of xanthan gum (optional for thicker sauce)
DIRECTIONS: Place zucchini and red pepper in food processor. Pulse 4-5 times to reduce to fine dice. Add onion, egg, salt and pepper. Pulse 1-2 more times times. Add meat and process until well-blended.
Heat a large non-stick skillet over medium-high heat. Form meat mixture into 6 patties about 5 oz. each. Place on hot skillet and brown to golden on both sides (center will not be fully done though). With a spatula,, remove from the pan to a plate or piece of foil. In the oil and juices left in the pan, saute the mushrooms and the parsley just until the mushrooms are no longer opaque. Place the meat patties back in the pan. Add the wine and simmer 4-5 minutes. As it simmers, gently scrape up the brown bits off the bottom of the pan as there’s where all the flavor is. Add cream around the meat, stir well and let simmer for and additional 5 minutes. Thicken with xanthan gum only if desired, as the cream will thicken on its own a little bit. Serve 1 patty with a generous spoonful of the mushroom sauce on top to each person.
NUTRITIONAL INFO: Makes 6 servings, each contains:
436 calories, 34.7 g fat, 4.7o g carbs, 1.10 g fiber, 3.6 g NET CARBS, 22.8 g protein, 154 mg sodium
Buttoni's Low-Carb Recipes 