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Keto Zucchini Boats
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 Time
20
mins
Cook Time
15
mins
Total Time
35
mins
Course:
Dinner, Lunch
Cuisine:
Australian, Italian
Servings:
4
serves
Calories:
230
kcal
Author:
Gerri
Ingredients
4
medium
Zucchini
1 1/2
cups
Low Carb Beef Bolognese Sauce
1/2
cup
Cheddar Cheese
shredded
1
teaspoon
Parsley
chopped
US Customary
-
Metric
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.
Video
Stuffed Zucchini Boats - Ground Beef & Cheese - Low Carb, Keto Recipe (Easy)
Watch this video on YouTube
Notes
[nutrition-label]
Nutrition
Serving:
100
g
|
Calories:
230
kcal
|
Carbohydrates:
8
g
|
Protein:
14
g
|
Fat:
16
g
|
Saturated Fat:
7
g
|
Cholesterol:
47
mg
|
Sodium:
270
mg
|
Potassium:
800
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
670
IU
|
Vitamin C:
38
mg
|
Calcium:
155
mg
|
Iron:
2
mg