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!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 4 serves
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.
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