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 (14 oz.) 2 (400 g) zucchini
  • 1 tsp 1 tsp salt
  • 1 tbsp 1 tbsp olive oil
  • 1 lb 450 g mushrooms
  • 4 oz. 110 g butter
  • 4½ oz. (923 tbsp) 130 g (150 ml) 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 (5 oz.) 300 ml (140 g) mozzarella cheese, shredded
  • salt and pepper
Serving
  • 7 oz. (6½ cups) 200 g (1.6 liters) baby spinach
  • ¼ cup 60 ml olive oil
  • ½ tbsp ½ tbsp red wine vinegar
  • salt and pepper
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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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7 comments

  1. Michelle
    This looks so yummy.... What can I replace the cheese with ? Dairy products don't suit me
  2. Xander
    This is delicious, but 20 minutes in the oven has never been enough to soften the zucchini. Next time I make this I'm going to pre-bake the zucchini, then fill it and then bake it again.
  3. Verity
    I'm glad you specified the weight - zucchini sizes vary a lot in supermarkets. First time I made zucchini boats (another recipe on this site), there was not enough room for all the filling and we were left hungry (I piled the cheese as high as I could, so we didn't starve, but) - turns out that our courgettes are about a third the size the recipe was meant for! Perhaps DD could include weights for veg in other recipes too? "Medium" or "large" doesn't always clarify matters.
    Reply: #4
  4. Kristin Parker Team Diet Doctor

    I'm glad you specified the weight - zucchini sizes vary a lot in supermarkets. First time I made zucchini boats (another recipe on this site), there was not enough room for all the filling and we were left hungry (I piled the cheese as high as I could, so we didn't starve, but) - turns out that our courgettes are about a third the size the recipe was meant for! Perhaps DD could include weights for veg in other recipes too? "Medium" or "large" doesn't always clarify matters.

    Thank you Verity! We will take a look at the other recipes.

  5. Imani
    This was absolutely delicious! I am a big sauce person and was nervous I’d have to give that up with this new diet. This recipe really did it for me!

    Only thing I was confused about was what’s the recommended amount? 1 boat or are you able to have more?

    Replies: #6, #7
  6. Imani
    Oops never mind I just saw the serving size option up top. Can you tell I’m new here? :)
  7. Crystal Pullen Team Diet Doctor

    This was absolutely delicious! I am a big sauce person and was nervous I’d have to give that up with this new diet. This recipe really did it for me!
    Only thing I was confused about was what’s the recommended amount? 1 boat or are you able to have more?

    I am so glad you loved this one even without a sauce :)

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