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Recipe For Stuffed Zucchinis

Come Sail Away! 25-Calorie, Low-Carb Zucchini Boats

Many gardens are overflowing with zucchini and fresh basil, so here's a delicious recipe that pairs the two. It's savory, warm, soft, and delicious. It's perfect for a low-cal appetiser or as a main dish — each piece is about 25 calories.

The creamy cheesy flavour complements the tender, juicy zucchinis beautifully, making this dish a healthier alternative when you're craving pizza.

Keep reading to see this simple, yummy recipe.

Creamy Zucchini Boats

Adapted from Cooking Light

Healthy Recipe For Stuffed Zucchinis

Ingredients

  1. 3 zucchinis

    1 cup tightly packed basil leaves

    1 clove minced garlic (or half teaspoon garlic powder)

    1/4 cup grated carrot

    1/2 cup fat-free ricotta cheese

    1/8 cup shredded Parmesan cheese

    Juice from half a lemon

    1/4 teaspoon salt

    1/4 teaspoon black pepper

Directions

  1. Preheat the oven to 230° C.
  2. Wash each zucchini thoroughly. Cut off the ends and then cut each one in half. Then cut each half lengthwise so you have 12 pieces of zucchini total.
  3. With a spoon or paring knife, scoop out the seeds and compost them, or use them to make soup broth. Place the zucchini boats on a lightly oiled cookie sheet or Silpat.
  4. To make the filling, chop the basil and place it in a bowl with the garlic, grated carrot, ricotta, Parmesan, lemon juice, salt and pepper. Mix it thoroughly.
  5. Fill each boat with the creamy mixture. Bake for 30 to 40 minutes, or until the zucchini is tender.
  6. Serve warm and enjoy.

Nutrition

Calories per serving
51
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