Low-carb vegetarian stuffed zucchini boats

Low-carb vegetarian stuffed zucchini boats

Yowsa. Cheesy, mushroomy heaven. With the deep, delicious flavor of oil-packed sun-dried tomatoes layered in for even more satisfaction. If you are looking for a low-carb vegetarian dreamboat, hooboy, have we got your number. Swipe right.

Low-carb vegetarian stuffed zucchini boats

Yowsa. Cheesy, mushroomy heaven. With the deep, delicious flavor of oil-packed sun-dried tomatoes layered in for even more satisfaction. If you are looking for a low-carb vegetarian dreamboat, hooboy, have we got your number. Swipe right.
USMetric
4 servingservings

Ingredients

  • 2 2 zucchini
  • 1 tsp 1 tsp salt
  • 1 tbsp 1 tbsp olive oil
  • 1 lb 450 g mushrooms
  • 4 oz. 110 g butter
  • 4½ oz. 125 g cottage cheese
  • 6 6 sun-dried tomatoes in oil (optional)
  • 2 tbsp 2 tbsp mayonnaise
  • 1 tsp 1 tsp onion powder
  • 1 tsp 1 tsp paprika powder
  • 1¼ cups 300 ml shredded cheese
  • salt and pepper
Serving
  • 7 oz. 200 g baby spinach
  • 4 tbsp 4 tbsp olive oil
  • ½ tbsp ½ tbsp red wine vinegar
  • salt and pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat your oven to 400°F (200°C).
  2. Split each zucchini in half, lengthwise, and remove the seeds. Sprinkle with salt and let sit for 10 minutes.
  3. Blot off the drops of liquid with paper towels. Place the halves in a greased baking dish.
  4. Clean and trim the mushrooms and cut it into small pieces.
  5. Fry the mushrooms in butter in a skillet over medium heat and season to taste.
  6. Chop sun-dried tomatoes and mix together with the fried mushrooms, mayo, cottage cheese and spices, plus a third of the grated cheese. Season to taste.
  7. Distribute the mixture into the halves of zucchini and sprinkle the remaining cheese on top.
  8. Bake in the oven for about 20 minutes or until the cheese turns a nice golden color.
  9. Mix oil, vinegar, salt and pepper into a simple vinaigrette. Prepare the salad and dress with the vinaigrette. Serve alongside the zucchini boats.

Tip!

Zucchini size varies; plan for about ½ pound per serving. You can use larger zucchini, just divide them into smaller servings. For more variety, feel free to use this tasty low-carb vegetarian stuffing in eggplants or bell peppers.

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One Comment

  1. Michelle
    This looks so yummy.... What can I replace the cheese with ? Dairy products don't suit me

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