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Zucchini Boats
  1. Preheat oven to 375F
  2. Slice zucchini in half lengthways
  3. Slice off the bottom to keep it stable if needed
  4. Using a teaspoon, scoop out seeds and thin layer of inside, leaving enough zucchini near the peel to keep it stable
  5. Brush each zucchini with olive oil
  6. Fill with toppings of choice: anything goes! I filled the zucchini boats pictured above with: brown rice, spinach leaves, tomatoes, capsicum, onions, olives and capers
  7. Top with onion powder, minced garlic, breadcrumbs and parmesan or mozzarella
  8. Bake for 20-30 minutes or until soft
  9. Eat and enjoy!
Recipe Notes
Calories 142
Carbs 18
Fat 3
Protein 4
Serving 2 halves= 1 zucchini
QuantityServes 4
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