Baked Zucchini Dumplings are the best low carb comfort food!
Comfort is definitely something we all need in our lives from time to time no matter what type of diet we follow. If you assumed that low carb meant that you could never indulge in a meal that makes you feel warm and cozy inside then boy, were you mistaken! Baked zucchini dumplings are THE low carb comfort food that you have to try. Its fast, simple, and the perfect meal when you want to snuggle up on the couch with your favorite book.
So what exactly goes into this tasty dinner? The inside of the dumpling is comprised of an incredible mixture of pork, cabbage, soy sauce and ginger. This flavorful concoction is then spread over slices of zucchini that are folded up to create the perfect dumpling. Bake it for about 15 minutes, and you have a fantastic dish that everybody can enjoy. Have leftovers? Simply reheat at 350 degrees until warm. Serve with soy sauce for an added burst of flavor.
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Can it get any better than that? We think not! Baked zucchini dumplings are so easy to make, and you don’t have to worry about all of those additional carbs that come with traditional dumplings. Plus, zucchini adds a pop of earthy flavor that takes this recipe to the next level. Serve it up to your family and watch it disappear!
| Servings: |
- 10 ounces finely shredded Napa cabbage
- salt and pepper
- 12 ounces ground pork
- 3 green onions (sliced thin)
- 2 tablespoons soy sauce
- 1 tablespoon fresh grated ginger
- 1/2 tablespoon sesame oil
- 5 medium zucchini ((1 ½ inches thick) sliced lengthwise using a mandolin)
- Preheat the oven to 400°F and line a baking sheet with parchment.
- Spread the cabbage on a clean towel and sprinkle with salt – let it rest for 10 minutes.
- Roll the towel up and wring out as much moisture as you can then transfer to a large bowl.
- Place the ground pork, green onions, soy sauce, ginger, and sesame oil in a food processor and pulse until well combined.
- Stir the mixture into the cabbage and season with salt and pepper to taste.
- Take two slices of zucchini and arrange them in a cross shape then lay down two more at opposite angles to create an 8-pointed star shape.
- Spoon 2 tablespoons of the pork filling in the middle where the slices overlap.
- Bring the ends of the zucchini slices together in the middle, wrapping them around the filling.
- Place the dumpling on the baking sheet then repeat to make a total of 20 dumplings.
- Bake for 15 minutes until the edges are browned then serve with soy sauce. Makes 4 (5-piece) servings
- Each time you prepare this meal, warm the leftover dumplings in a 300°F oven until heated through.
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Dinner in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Dinner in Five – 30 low carb lunch recipes all using just 5 ingredients and 5 net carbs or fewer!
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Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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