Stuffed “Pasta” ShellsIngredients:3 medium zucchini (or 4 large bell peppers)1 lb ground beef or Italian sausage1 cup ricotta cheese (or cream cheese for extra keto)1 ½ cups shredded mozzarella cheese½ cup grated parmesan cheese1 cup sugar-free marinara sauce (look for low-carb, no added sugar)1 egg (optional, for binding the cheese mixture)1 tsp Italian seasoning½ tsp garlic powderSalt & pepper to tasteFresh basil or parsley for garnishInstructions:Prepare the zucchini (or peppers):Slice zucchini lengthwise into thick strips (about ¼ inch). Lightly roast for 5 minutes at 375°F (190°C) until pliable.If using bell peppers, cut them in half and remove seeds.Cook the filling:In a skillet, cook the ground beef/sausage until browned. Drain excess fat.Stir in ½ cup marinara, garlic powder, Italian seasoning, salt, and pepper. Simmer for 2–3 minutes.Mix the cheese filling:In a bowl, combine ricotta (or cream cheese), parmesan, half the mozzarella, and egg (if using).Assemble:Spread a thin layer of marinara sauce at the bottom of a baking dish.Fill each zucchini strip (or pepper half) with the cheese mixture, then top with meat filling. Roll zucchini up like a shell (or just stuff peppers).Place them seam-side up in the dish.Top & Bake:Spoon remaining marinara on top.Sprinkle with the rest of the mozzarella cheese.Bake uncovered at 375°F (190°C) for 20–25 minutes, until bubbly and golden.Garnish & Serve:Top with fresh basil or parsley before serving. Macros (per serving, 6 servings):Calories: ~330Fat: 24gProtein: 22gNet Carbs: ~5g
