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).
Equipment
Ingredients
- 1 medium zucchini
- 8 ounces cream cheese softened (low fat tastes just as good as the full fat version in this recipe)
- 1 teaspoon Italian seasoning
- 1 small onion chopped
- 2 cloves garlic pressed
- 1 cup mozzarella cheese shredded
- 1 handfuls Italian bread crumbs optional, can be gluten-free if needed
Instructions
- 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.
Nutrition
Calories: 706kcal | Carbohydrates: 34g | Protein: 25g | Fat: 53g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 159mg | Sodium: 1078mg | Potassium: 586mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2168IU | Vitamin C: 22mg | Calcium: 487mg | Iron: 3mg
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