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.
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.

Ingredients

4 servingservings
USMetric
  • 2 2 zucchini
  • 1 teaspoon 1 teaspoon salt
  • 1 tablespoon 1 tablespoon 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 tablespoons 2 tablespoons mayonnaise
  • 1 teaspoon 1 teaspoon onion powder
  • 1 teaspoon 1 teaspoon paprika powder
  • 1¼ cups 300 ml shredded cheese
  • salt and pepper
Serving
  • 7 oz. 200 g baby spinach
  • 4 tablespoons 4 tablespoons olive oil
  • ½ tablespoon ½ tablespoon 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.

Meal plans

Get lots of low-carb and keto meal plans, complete with shopping lists and everything, with our premium meal planner tool (free trial).
 
  • Broccoli and cauliflower gratin with sausageMon
  • Keto salmon with pesto and spinachTue
  • Oven-baked paprika chicken with rutabagaWed
  • Keto Tex-Mex burger plateThu
  • Easy protein noodle low-carb lasagnaFri
  • Keto chicken club casseroleSat
  • Stuffed peppers with ground beef and cheeseSun

Popular now

Top 30 recipes

Keto recipes

Visual low-carb guides

   

Get started

For everything you need to get started – meal plans, shopping lists, daily tips and troubleshooting – just sign up for our free 2-week keto low-carb challenge:
challenge_pic2

One Comment

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

Leave a reply

Reply to comment #0 by