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.
- 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
- 7 oz. 200 g baby spinach
- 4 tablespoons 4 tablespoons olive oil
- ½ tablespoon ½ tablespoon red wine vinegar
- salt and pepper
- Preheat your oven to 400°F (200°C).
- Split each zucchini in half, lengthwise, and remove the seeds. Sprinkle with salt and let sit for 10 minutes.
- Blot off the drops of liquid with paper towels. Place the halves in a greased baking dish.
- Clean and trim the mushrooms and cut it into small pieces.
- Fry the mushrooms in butter in a skillet over medium heat and season to taste.
- 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.
- Distribute the mixture into the halves of zucchini and sprinkle the remaining cheese on top.
- Bake in the oven for about 20 minutes or until the cheese turns a nice golden color.
- Mix oil, vinegar, salt and pepper into a simple vinaigrette. Prepare the salad and dress with the vinaigrette. Serve alongside the zucchini boats.
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.