Mouthwatering Keto Cheesy Garlic Zucchini Boats Recipe

Allergens

Dairy

Ingredients

• 4 medium zucchinis 2 cups shredded mozzarella cheese 4 cloves garlic, minced 1/4 cup chopped fresh parsley 1 teaspoon Italian seasoning Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or use a silicone mat.
2. Wash zucchinis and cut off the ends. Use a spoon to scoop out the center, leaving about 1/4 inch thickness for the shell.
3. Place the hollowed out zucchini boats on the prepared baking sheet.
4. In a mixing bowl, combine mozzarella cheese, minced garlic, chopped parsley, Italian seasoning, salt, and pepper. Stir until well mixed.
5. Fill each zucchini boat with the cheese mixture, pressing down gently to pack it in.
6. Bake for 20 25 minutes or until the tops are golden brown and the zucchinis are tender. Let cool slightly before serving.

Chef’s Insight

To add extra flavor, try using smoked mozzarella or incorporating chopped sun-dried tomatoes into the cheese mixture.

Notes

Be sure to use fresh zucchinis for the best taste and texture.