This post may contain affiliate links. See Disclosure
Slow Cooker BBQ Brisket Stuffed Zucchini Boats will refine dinner with it’s oh so tender BBQ Beef and gooey cheese. The secret to this recipe is the delicious low carb BBQ sauce! This recipe slow cooks all day when you’re at work and is finished off in the oven. Total hands on time is less than 30 minutes!
This post was created by my fellow low-carb bloggers, Rami and Vicky Abrams, from Tasteaholics.com.
Brisket is one of those classic dishes that is typically delivered on some kind of bread or bun. While it can be enjoyed alone, we’ve found that using zucchini boats as the “delivery vessel” provides a greater variety to your taste buds. It brings a good dish solidly into the realm of “oh my gosh, I need seconds!”
This cut of meat is best enjoyed when it’s slow-cooked over a long period of time, so plan ahead! A weekend barbecue with friends is the perfect opportunity for this delicacy, perhaps even introducing newcomers to how flavor-filled low carb dieting can be!
Barbecued meats usually rely on a sauce that’s loaded with carbs, often using brown sugar as a cornerstone. We’ve found that SoNourished’s granular erythritol is an excellent replacement that interacts well with sugar-free ketchup to create a delicious sauce base absolutely bursting in flavor, putting barbecue firmly back in the low-carb space without any guilt!
One of the things you always want to see from a ketogenic main dish is exactly what you want out of your macros as a whole: a substantial amount of fat, a moderate amount of protein, and a net carb value that won’t break your “calorie bank.” That’s precisely what you’ll find here, meaning you can enjoy this wonderful dish on a regular basis.
Ingredients for BBQ Brisket stuffed Zucchini Boats
- boneless beef brisket
- salt and pepper
- sugar-free ketchup
- So Nourished granular erythritol sweetener
- apple cider vinegar
- Worcestershire sauce
- chili powder
- garlic powder
- shredded cheddar cheese
Recipe for Stuffed Zucchini Boats with BBQ Brisket
First, place the beef brisket in your slow cooker and season with salt and pepper. Next, whisk together the ketchup, erythritol, apple cider vinegar, Worcestershire, chili powder, and garlic powder in a medium bowl. Then, pour the sauce over the brisket then cover and cook on low heat for 7 to 8 hours until it is falling apart. After that, remove the brisket to a large bowl and shred with two forks then set aside.
Next, preheat the oven to 350°F and place the zucchini in a baking dish. Then, slice the zucchini in half and scoop out the seeds then spray with cooking spray and bake for 10 minutes until they start to soften. After that, spoon the brisket into the zucchini boats and sprinkle with cheese. Finally, return to the oven for 15 minutes or so until the cheese is melted. Serve hot.
Other low carb slow cooker recipes you may enjoy
If you want to be notified when a new recipe is posted, sign up below to join our newsletter 🙂
If you found this post and you’re ready to start a keto diet, check out our 5 Day Budget Keto Meal Plan. You’ll get 5 days worth of recipes and eat for under $5 per day!
If you need a little more hand holding and want something longer term, you may be interested in our 4 week keto meal prep course. It comes with 4 weeks of keto meal plans (1200, 1500 and 1800 calorie levels), weekly keto grocery lists, 40 keto recipe ebook, how to meal prep ebook, videos and more!
Or if you’ve been doing keto for a while and just need a little help meal planning, we’ve got you covered! Get 1 week of keto meal plans for free!
If you loved this post or any of our recipes, please leave a comment below. We love hearing from you! You can also tag #theketoqueens on social media. To stay up-to-date, FOLLOW US on Instagram @theketoqueens, Twitter, and Facebook.
Slow Cooker BBQ Brisket-Stuffed Zucchini Boats
- Place the beef brisket in your slow cooker and season with salt and pepper.
- Whisk together the ketchup, erythritol, apple cider vinegar, Worcestershire, chili powder, and garlic powder in a medium bowl.
- Pour the sauce over the brisket then cover and cook on low heat for 7 to 8 hours until it is falling apart.
- Remove the brisket to a large bowl and shred with two forks then set aside.
- Preheat the oven to 350°F and place the zucchini in a baking dish.
- Slice the zucchini in half and scoop out the seeds then spray with cooking spray and bake for 10 minutes until they start to soften.
- Spoon the brisket into the zucchini boats and sprinkle with cheese.
- Return to the oven for 15 minutes or so until the cheese is melted. Serve hot.