A Journey to Creating Low-Carb Veggie Zucchini Boats

A Journey to Creating Low-Carb Zucchini Boats

Are you struggling to figure out what to make for your next weeknight dinner? I am here to help you out! Today, I'll guide you through the making of one of the most delicious and cheesy dishes that also happens to be low-carb - Zucchini Boats. This dish is not only incredibly satisfying but also a wonderful meal prep choice. So let's dive right in and start the culinary journey!

 

The Magic Begins - Preparation

For this scrumptious meal, we'll be needing 3 medium zucchini squash as the primary ingredient. Here's the fun part - trim the stem end from the squash and cut a small sliver from one long side so the squash will sit flat without rolling. Then cut one third off the top and dice that long cut piece into half-inch dice. Be sure to set these aside for later.

Now comes the interesting part! Using a small paring knife, or a spoon to carve out the inside of the squash, sort of like a canoe. Use a melon-baller for the best results. Just be sure not to cut through to the bottom, leave an edge all the way around about a half-inch thick.

 

Veggie Filling - The Heart of Our Boats

Zucchini boats are amazingly versatile. You can really let your culinary creativity shine here by adding any veggies you prefer to the filling. For our recipe, you'll need sweet onion, fresh garlic, sweet red bell pepper, tomatoes,  along with a blend of flavorful Garlic of Eden seasoning.

Sauté all the veggies until all the moisture is gone. For a burst of flavor, don't forget to season well! Afterward, remove the pan from the heat and mix in basil, parsley, pepper, panko crumbs, and both grated Parmesan and  Mozzarella cheese.

 

Stuffing the Squash - Filling the Canoes

Now it's time for real fun! Fill each zucchini boat with the veggie mixture you just prepared. Press the filling into each squash over the bowl, forming the top into a rounded shape with your hand. It's time for these little boats to sail into your preheated oven!

 

The Finishing Touch - Baking the Boats

Place the zucchini boats onto a lined baking dish and drizzle the remaining olive oil over the tops. Bake these beautiful vessels at 350 degrees F for about 30 -35 minutes, or until they are golden and slightly browned on top.

Remember, don't overcook your boats. Overcooking could make the zucchini sag and the filling might not stay in.

 

The Grand Finale - Garnishing

As soon as they come out of the oven, sprinkle some more grated Parmesan and mozzarella  cheese over each boat. And there's more! For added appeal and flavor, garnish with fresh cilantro, homemade sauce, and a drizzle of balsamic glaze.

That's it!  Your delicious, low-carb, cheesy zucchini boats are ready. Easy to prepare, packed with veggies, and oh-so-flavorful. These boats are sure to sail their way into your heart!

 

Enjoy!

These versatile zucchini boats are more than just a healthy, low-carb meal; they're a culinary adventure. I hope this delicious recipe brings you as much joy in preparing and eating as it has brought me in sharing with you.

 

Cheesy Zucchini Boats: A Low-Carb Delight

Ingredients:

• 3 medium zucchini squash
• 3 tbsp of extra virgin olive oil, divided
• 1/2 cup onion, finely diced
• 4-5 garlic, minced
• 1 cup of sweet red bell pepper, diced
• 1/2 cup of diced tomatoes ( drain all water )
• 1 tsp of tomato paste
• 1 tbsp of Garlic of Eden
• 2 tbsp of fresh flat leaf parsley, chopped
• ¼  tea of kosher salt ( to taste )
• 1/4  ground pepper 
• ½  cup of plain panko bread crumbs
• 1/4 cup of Parmesan cheese, grated (plus additional for topping)
• ¼ cup of mozzarella cheese  (plus additional for topping)

 

Additional toppings 

• Balsamic  glaze 
• Hot sauce  
• Freshly chopped basil or cilantro  

 

Instructions:

• Preparation: Preheat your oven to 350degrees F and line a baking dish with parchment paper.
• Zucchini Preparation: Trim the stem end from each zucchini and cut a small slice from one side to prevent them from rolling. Cut off the top third of each zucchini and dice into 1/2 inch pieces, setting them aside for later. Hollow out each zucchini with a paring knife or melon-baller until it resembles a canoe, leaving a 1/2 inch edge all around.
• Sautéed Veggie Filling: Heat 2-3 tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook for two minutes before adding the garlic, red pepper, tomatoes, and reserved diced zucchini. Sauté for an additional 3-5 minutes or till all the water has dried up.
• Remove the skillet from the heat and transfer the veggie mix into a large bowl. Stir in the panko crumbs, Parmesan cheese, and mozzarella cheese until well combined.
• Stuffing the Zucchini: Divide the veggie filling between the hollowed zucchinis, pressing the filling in and rounding the top.
• Baking the Zucchini Boats: Place the filled zucchini boats onto the prepared baking dish and drizzle with the remaining tablespoon of olive oil. Bake uncovered for 30- 35 minutes until slightly browned on top. Be careful not to overcook as the zucchini may sag and the filling may not hold.
• Finishing Touch: Sprinkle the hot zucchini boats with additional Parmesan cheese immediately after taking them out of the oven.

Enjoy your delightful, low-carb and cheesy zucchini boats! Remember, you can add your personal touch with your favorite garnishes, like fresh cilantro, homemade sauce, or a balsamic glaze. Happy cooking!