Keto friendly Zucchini Boat
Course: Salad, Side, vegan, AppetizersCuisine: AmericanDifficulty: EasyServings
6
servingsPrep time
10
minutesCooking time
35
minutesTotal time
45
minutesMany people are attempting to eat low carb or keto nowadays, so I decided to make these stuffed zucchinis. They’re very colorful, and contain lots of fiber from the vegetables as well as protein from the beans which makes them filling. Try out this delicious recipe.
Ingredients
3 zucchinis medium sized – cut lengthwise
4 tbsp olive oil or more as needed
Salt
Black pepper
½ onion, finely chopped
2 cloves garlic, minced
½ tsp chili powder
½ cumin powder
¼ tsp paprika
1 cup black beans
1 cup cherry tomatoes
1 cup corn
½ cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
For garnish, freshly chopped cilantro
Directions
- Preheat the oven for 350F. Remove the zucchini pulp using a melon scoop or knife, but do it carefully so as not to break the zucchini. Do not throw the zucchini pulp away as we use in the next steps.
- Spread olive oil inside in the zucchini (about 2 tbsp) and add salt and pepper.
- Put the zucchinis in a tray, and put into the oven for about 12 minutes or until tender.
- Meanwhile take a fry pan and add oil, then onion and garlic. Stir for a minute on medium heat.
- Now, add the zucchini pulp to the pan. Stir.
- Add corn, black bean, paprika, cherry tomatoes, cumin powder, chili powder, salt, and pepper to taste.
- Wait for about 3 to 5 minutes, then transfer to a bowl to cool.
- Stuff the vegetable mixture into the zucchini.
- Spread the cheese onto the zucchini, and put the tray into the oven.
- Bake for about 10 to 15 minutes or until the cheese melts.
- Garnish with chopped cilantro, and serve hot.
Notes
- If you like any other vegetables, feel free to add.
- If you like this recipe, please check out similar recipes link https://amzn.to/3PAH9s1.(available on Amazon.
- Add any stuffing as you like.
