Low-Carb Parmesan Zucchini Boats
These keto parmesan zucchini boats are a fun way to eat your vegetables! Add some chicken and make them a complete meal.
Servings 4 people
Calories 175kcal
Equipment
- Oven-Safe Skillet
Ingredients
- 2 Zucchini
- 4 tbsp Butter unsalted, divided
- 1/2 Onion chopped
- 2 tsp Garlic minced
- 1 cup Heavy Whipping Cream
- 1/4 cup Chicken Broth
- 3 cup Spinach raw
- 1/2 cup Parmesan Cheese grated
- 1/2 cup Bacon crumbled
- 1 cup Mozzarella Cheese shredded
Instructions
- Preheat the oven to 350 degrees.
- Slice the zucchini in half lengthwise and scoop the flesh out from the center. Reserve 1 cup of the removed zucchini flesh.
- Melt 2 tbsp of butter in a skillet over medium heat on the stove and add the onions. Saute for a few minutes until beginning to soften.
- Add the zucchini flesh and spinach to the skillet with the onion and saute until the spinach is wilted. Remove the mixture and set aside.
- In the same skillet, add the remaining butter and the garlic. Saute for 30 seconds.
- Pour the chicken broth and heavy whipping cream into the skillet and whisk to combine well. Bring the mixture to a low boil until it starts to thicken.
- Season with nutmeg, salt, and pepper to taste.
- Mix in the parmesan cheese and remove the sauce to set aside.
- In a bowl, combine the sauce and vegetable mixture.
- Add in the bacon and stir until combined.
- Place the zucchini in an ovenproof skillet or casserole dish, and stuff with the filling mixture.
- Sprinkle mozzarella cheese on top and bake for 15-20 minutes.
- Serve with chopped parsley for garnish.
Notes
Calories: 175
Net Carbs: 5 Net Carb Per Zucchini Boat
Net Carbs: 5 Net Carb Per Zucchini Boat