Baked Zucchini Boats

Ingredients:
The cooking time will depend on the size of your zucchinis...big boats for luncheons, or little boats as a side meal. Mushrooms work well chopped up in this too.

• 1 Tbsp olive oil
• 1 pound or about 500gm lean minced beef (can use bacon pieces)
• 1 large chopped brown onion
• 3 - 4 chopped cloves garlic
• 2 fat zucchinis, seeded and cut in half lengthways(1.7g of sugar per 100g and 2.7g of carbs)
• 6 tsp tomato puree from a can (can use halved fresh tomato. Canned tomato has 2.4g sugar per 100g, fresh red tomato has 2.6g of sugar)
• 1/2 Tbsp white vinegar (nil g of sugar)
• 1/2 cup chopped parsley or chives
• 1/4 tsp of ground black pepper
• 2 Tbsp toasted pine nuts or walnuts (optional. Pine nuts have 3.6g of sugar per 100g, walnuts 2.6g)

Directions:
Preheat the oven to 350F or 180C
1. Prepare the zucchini and place on a foil lined oven tray.
2. Combine the tomato and vinegar in a cup. Set aside.
3. Heat a pan to high and quickly brown the onion, mince and finally the garlic in the oil (don't over cook)
4. Add the herbs and scrape the mixture out into the zucchini boats. Pour the tomato puree over the top.
5. Cook in the oven for about 20 mins covered with foil, then uncovered for another 10 mins. (The slow cooker can be used for this dish as another cooking option)
Serve on a platter as a side meal, or for lunch.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Zucchini

0

Cucumber Boats with Cream Cheese and Smoked Mussels

Smoked mussels make perfect appetizers to pair with a before-dinner drink. They’re very
quick and easy to prepare. You can get them ready and store them in the refrigerator
under plastic wrap until your guests to arrive.

I have chosen a creamy, organic, fresh cream cheese from Castello, as it is easily piped on
to the cucumber boats.

You can also make your own cream cheese—it’s very simple to do. You’ll find my recipe
for cream cheese on page 60.

Cucumber Boats with Cream Cheese and Smoked Mussels
• 1 cucumber, preferably hothouse
• 1 tub of organic cream cheese (or homemade cream cheese)
• 1 can of smoked mussels
• parsley for garnish

Cut the cucumber in half length-wise. Scrape out the seeds with a spoon. Cut the
cucumber into inch- or inch-and-a-half-long pieces. Take a small slice off the rounded
side on the back of the cucumber piece to make it stable on a platter.

Place the cream cheese in a bowl and whip it with an electric beater until soft and airy. Fill
a piping bag fitted with a wide tip. Pipe a rosette of cheese into the hollow side of the
cucumber piece.

If you don’t have a piping bag, make small eggs of cheese by using a teaspoon dipped in
warm water. Leave the mussels to drain in a sieve, and then place one atop each cucumber
boat. Garnish with a small sprig of parsley.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Smoked

0