Keto Zucchini Boats Stuffed with Bolognese & Cheese

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Keto Zucchini Boats Recipe
A delicious keto zucchini boat recipe that’s full of meat, low-carb nutrients and very cheesy. The perfect keto dinner, lunch or snack.

Enjoy our stuffed Keto Zucchini Boats with bolognese sauce and cheddar cheese. They’re a delicious wholesome low-carb dinner recipe but they also go well for lunch.

I have been stuffing zucchinis with a variety of fillings for many years.

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Keto zucchini boats are an easy last-minute option especially when you have leftover meat sauces in the fridge.

 

I like to cook a big batch of Low Carb Bolognese Sauce and freeze it into (weighed and labeled) portions. When I’m in need of a quick meal, half of the dish is already made. Hence how these stuffed boats came about.

When making these keto zucchini boats save the centers that were removed to add to a soup or vegetable mash. Some people will chop them and add them into the Bolognese filling – it’s entirely up to you.

This recipe makes 4 serves. 1 serve is 2 keto zucchini boats or 1 whole zucchini.

Keto Zucchini Boats Ingredients

  • 4 medium Zucchini
  • 1 ½ cups of Low Carb Beef Bolognese
  • ½ cup of Cheddar Cheese, shredded
  • 1 teaspoon of Parsley, chopped
Keto Zucchini Boats Ingredients
Keto Zucchini Boats ingredients ready to bake

How To Make Keto Zucchini Boats

  1. Preheat oven to 200C/390F.
  2. Slice the zucchinis in half longways and scoop out the seeds in the center, making a canoe-like shape.
  3. Place the zucchini halves onto a lined roasting tray.
  4. Spoon the Low Carb Beef Bolognese Sauce into the zucchini canoes, evenly sharing the mixture between the 8 halves.
  5. Top the Bolognese with the shredded cheddar cheese.
  6. Bake the zucchini boats in the oven for 10-15 minutes, until the cheese has melted and is golden brown.
  7. Sprinkle with parsley and serve.

 

Keto Zucchini Boats Recipe
Learn how to make Keto Zucchini Boats with this easy low-carb recipe.
Low Carb Bolognese Stuffed Zucchini Boats - Gluten Free, Keto
Keto Zucchini Boats Recipe

Keto Zucchini Boats with Bolognese & Cheese

Stuffed Zucchinis have been around for some time, they are certainly delicious enough to take a regular place on the menu. These Bolognese & Cheese Keto Zucchini Boats are very tasty and easy to make - a great mid-week meal!
5 from 18 votes
Print Pin Rate
Course: Dinner, Lunch
Cuisine: Australian, Italian
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 serves
Calories: 360kcal
Author: Gerri

Ingredients

Instructions

  • Preheat oven to 200C/390F.
  • Slice the zucchinis in half longways and scoop out the seeds in the centre, making a canoe-like shape.
  • Place the zucchini halves onto a lined roasting tray.
  • Spoon the Low Carb Beef Bolognese Sauce into the zucchini canoes, evenly sharing the mixture between the 8 halves.
  • Top the Bolognese with the shredded cheddar cheese.
  • Bake the zucchini boats in the oven for 10-15 minutes, until the cheese is melted and golden brown.
  • Sprinkle with parsley and serve.

Notes

Nutrition

Serving: 2boats | Calories: 360kcal | Carbohydrates: 9g | Protein: 18g | Fat: 27g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 103mg | Potassium: 525mg | Fiber: 5g | Sugar: 3g | Vitamin A: 535IU | Vitamin C: 35.1mg | Calcium: 133mg | Iron: 0.8mg

Get more ground beef recipes here.

To make a larger batch of this  Bolognese Stuffed Keto Zucchini boat recipe adjust the servings above.

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