Slow Cooker BBQ Brisket-Stuffed Zucchini Boats

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!

Course Dinner

Cuisine American

Prep Time 15

Cook Time 1 30

Servings zucchini half

Calories 543kcal

Author Faith

Equipment

Slow Cooker

Ingredients

2 ½ pounds boneless beef brisket
Salt and pepper to taste
½ cup sugar-free ketchup
3 tbsp So Nourished granular erythritol sweetener
1 tbsp apple cider vinegar
2 tsp Worcestershire sauce
1/2 tsp chili powder
1/2 tsp garlic powder
4 medium zucchini
2 cups shredded cheddar cheese

Instructions

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.

Notes

Nutrition: 543 calories, 41.7g fat, 33.5g protein, 13.8g carbs, 1.1g fiber, 7.1g net carbs

Rami & Vicky Abrams created Tasteaholics.com in 2015 to master the art of creating extremely delicious and healthy low-carb food while researching the truth behind nutrition, dieting, and overall health. Their mission is to continue to grow the keto and low-carb movement and help their followers improve their health and outlook on life through nutrition.

Nutrition