Baked Zucchini Dumplings Recipe
Macros per serving:
• 225 Calories
• 14.5g of Fat
• 20g of Protein
• 9.5g of Net Carbs
finely shredded Napa cabbage
salt and pepper
fresh grated ginger
((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.