Low Carb Stuffed Vegetable Zucchini Boats

This savory side dish is reason enough to give zucchini extra space in your refrigerator. These veggie stuffed boats are wonderful paired with any kind of meat. To top it off they are so low in carbs, I’ve taken the filling and used it as my dressing in a bowl of baby spinach.

Tip: I use my toaster oven, saves turning the oven on in the summer.

Zucchini Boats

4 medium zucchini

1 egg

1 cup chopped fresh spinach

½ cup tomato sauce

1/3 cup grated Parmesan cheese

1/3 cup finely chopped onion

1 garlic glove, minced

¼ tsp. salt

1/8 tsp. pepper

1 14 ½ ounce diced tomatoes, drained

1 cup shredded cheese (any kind)

Trim ends of zucchini: place in a steamer, steam for 5 minutes.

Let zucchini cool to handle, cut in half lengthwise.
Scoop out pulp, leaving a ¼ “shell.
In a bowl, beat egg add spinach tomato sauce, diced tomatoes, parmesan cheese, onion, garlic, salt, pepper and pulp.
Spoon into zucchini boats.
Place in an ungreased pan.

Bake uncovered at 350 F for 20 minutes, top with cheese bake another 5-10 minutes longer or until cheese is melted.

Makes 8 servings

Yield: 3 net carbs per zucchini boat