Keto Zucchini Boats Recipe Stuffed with Bolognese & Cheese – They’re So Delicious!

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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.

These Keto Zucchini Boats stuffed with bolognese sauce and cheddar cheese are a delicious low-carb dish that goes well as a meal or side.

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

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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.

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 - Low Carb and Easy to Make

Easy 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

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.

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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