Description
Indulge in the delightful experience of Low-Carb Parmesan Zucchini Boats, a creative and satisfying way to enjoy vegetables without sacrificing flavor. These zucchini boats are not only quick to prepare but also offer a customizable filling that can cater to your taste preferences. With creamy goodness and cheesy toppings, they transform simple ingredients into a mouthwatering meal perfect for busy weeknights or family gatherings.
Ingredients
Scale
- 2 Zucchini
- 4 tbsp Unsalted Butter (divided)
- 1/2 Onion (chopped)
- 2 tsp Garlic (minced)
- 1 cup Heavy Whipping Cream
- 1/4 cup Chicken Broth
- 3 cups Spinach (raw)
- 1/2 cup Parmesan Cheese (grated)
- 1 cup Mozzarella Cheese (shredded)
Instructions
- Preheat your oven to 350°F.
- Slice zucchinis in half lengthwise and scoop out the flesh, reserving it for the filling.
- In a skillet, melt 2 tablespoons of butter over medium heat and sauté onions until soft.
- Stir in reserved zucchini flesh and spinach; cook until spinach wilts.
- Add remaining butter and minced garlic; sauté for 30 seconds.
- Pour in chicken broth and heavy cream; whisk until combined and bring to a low boil.
- Season with nutmeg, salt, and pepper; stir in grated parmesan cheese.
- Combine the creamy sauce with sautéed veggies, then stuff into zucchini halves.
- Top with shredded mozzarella cheese.
- Bake for 15–20 minutes until bubbly and golden.
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 2g
- Sodium: 420mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 70mg