Cheese Stuffed Zucchini
How to make the best cheese stuffed zucchini boats recipe. This meatless dinner is healthy and uses Italian seasoning and a variety of cheeses to make an awesome vegetarian meal. It's a simple and easy supper that's keto, whole 30, low carb, and paleo friendly (just leave out the breadcrumbs).
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Gluten-free, Main Course, Main Dish
Servings 2 people
Calories 706 kcal
Preheat oven to 350ºF.
Cut zucchini in half and scoop out seeds. Discard. Scoop out some flesh to make a shell. Place shells in a baking dish.
Grate zucchini flesh. Sauté onion and zucchini flesh in olive oil until soft.
Mix cream cheese, Italian seasoning, mozzarella cheese, onion and zucchini, and bread crumbs. Spoon into zucchini shells in the baking dish.
Bake for about one hour, or until zucchini is tender and filling is hot and melty. Cool slightly before serving.
Calories: 706 kcal | Carbohydrates: 34 g | Protein: 25 g | Fat: 53 g | Saturated Fat: 31 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 14 g | Cholesterol: 159 mg | Sodium: 1078 mg | Potassium: 586 mg | Fiber: 3 g | Sugar: 10 g | Vitamin A: 2168 IU | Vitamin C: 22 mg | Calcium: 487 mg | Iron: 3 mg