On the table in: 35 mins
Serves: 2
Origin: Mediterranean
Ingredients:
Nutritional Information
Per serving: 693 calories; 5g carbohydrates; 27g protein; 62g fat; 2g fibre
Instructions:
- Preheat oven to 375°F (190°C).
- Slice the zucchini in half length-wise and use a spoon to scrape out the seeds (don’t throw them away!). Put the zucchini boats on a baking sheet.
- Peel the garlic cloves and slice them thinly with a knife. Fry the garlic in about half of the olive oil in a skillet over medium heat until it gets a little bit browned. Add the baby spinach and zucchini seeds. Fry until soft. Season with a pinch of salt and ground black pepper.
- Spread out the marinara sauce over the zucchini boats and top with the fried baby spinach and garlic. Sprinkle the goat cheese on top.
- Bake for about 20–25 minutes or until the zucchini is as tender as you’d prefer and the cheese has got a nice golden colour.
- Drizzle the zucchini boats with the rest of the olive oil and season with some freshly ground black pepper before serving.
Chef’s suggestions:
We would like to acknowledge that this recipe was sourced from Diet Doctor on 4 February 2019.
Recipe & photo by Jill Wallentin
https://www.dietdoctor.com/recipes/keto-zucchini-pizza-boats-with-goat-cheese