Zucchini Pork Dumplings

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These low-carb zucchini pork dumplings, use zucchini in place of dough. They are so dang good, you won’t miss the carbs! They are also keto, paleo, gluten-free and whole30 friendly!

Zucchini Pork Dumplings

You can make them as an appetizer or have them for dinner with some brown rice or spicy garlic edamame on the side. I love using zucchini in place of pasta or noodles, as you may have seen in zucchini lasagna and zucchini rollatini, so I knew I would love this!

This creative recipe is from friend Ali’s new cookbook, Inspiralized and Beyond (affil link). It’s loaded with paleo, vegan, vegetarian, and gluten-free recipes for vegetarians and meat-eaters. Her book is filled with tons of great recipes like this, it’s a must to add to your collection.

Zucchini Pork Dumplings Tips and Variations:

You will need a mandoline to slice the zucchini, this is the one I have (affil link).

Use zucchini that are 1½ inches in diameter so that the zucchini strips are large enough for wrapping the pork filling but small enough to remain dumpling-sized.

Each zucchini should yield enough noodles to make 4 dumplings.

You can swap the pork for ground chicken.