Zucchini Rolls with Ground Meat
Beef makes the dish richer in protein, while zucchini adds a little fiber and keeps it lighter than classic cabbage rolls. Sour cream and ghee help maintain a tender texture and good satiety for a keto lunch.
Peel the zucchini (250 g) and use a vegetable peeler to cut it into long thin ribbons. Grind the beef (300 g) or use ready ground meat, season it with salt and black pepper, shape small meatballs, and wrap each one in a zucchini strip.
Finely chop the onion (80 g) and saute it in ghee (50 g) until translucent. Add the rolls together with tomato (200 g), garlic (10 g), and dill (5 g), then simmer for 5 minutes.
Stir in the 30% sour cream (100 g) and cook for 5 minutes more over low heat until the sauce thickens slightly and the meat is fully cooked through.
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