Kumpir with Avocado

Kumpir with Avocado is a delightful twist on the traditional Turkish baked potato, featuring a creamy avocado filling that is both keto-friendly and satisfying. This dish combines rich flavors and healthy fats, making it a perfect start to your day.

Ingredients

• Large zucchini - 2
• Avocado - 1 medium
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Turkish red pepper flakes - 1/2 teaspoon
• Cheddar cheese (shredded) - 100 grams
• Sour cream - 60 grams
• Fresh parsley (chopped) - 2 tablespoons

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the zucchinis in half lengthwise and scoop out the seeds to create a hollowed-out boat.
3. Drizzle the zucchini halves with olive oil, sprinkle with salt, black pepper, and red pepper flakes.
4. Place the zucchini halves on a baking tray and bake for 20 minutes until tender.
5. While the zucchini is baking, mash the avocado in a bowl and mix in sour cream, half of the cheddar cheese, and chopped parsley.
6. Remove the zucchini from the oven and fill each half with the avocado mixture.
7. Sprinkle the remaining cheddar cheese on top of the filled zucchinis.
8. Return the zucchinis to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
9. Remove from the oven, garnish with more fresh parsley if desired, and serve warm.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 12 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 40 g
• Saturated Fat: 10 g
• Unsaturated Fat: 28 g
• Water: 0.3 L

Health Benefits

• Rich in healthy fats from avocado, promoting heart health.
• Low in carbohydrates, making it suitable for a ketogenic diet.

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