Mediterranean-Style Zucchini Boats: Keto-Friendly Caribbean Snack
This keto-friendly, low-carb Mediterranean-Style Zucchini Boats recipe combines the best of the Mediterranean diet with Caribbean zucchini boats to create a delicious, easy-to-make snack. Enjoy this mouthwatering, sensory culinary experience that's perfect for any gathering, and discover why it's quickly becoming a favorite among keto dieters and food lovers alike.
Allergens
Dairy (Feta Cheese)
Ingredients
- 6 large zucchini
- 1 cup cherry tomatoes, halved
- 1 cup feta cheese, crumbled
- 1/2 cup Kalamata olives, pitted and chopped
- 1/4 cup fresh basil leaves, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Wash the zucchini and trim the ends. Cut each zucchini in half lengthwise, then use a spoon or melon baller to scoop out the flesh, leaving a 1/4 inch shell. Reserve the removed flesh for another use or discard.
- In a mixing bowl, combine cherry tomatoes, feta cheese, Kalamata olives, basil, parsley, garlic, and olive oil. Season with salt and pepper to taste.
- Stuff each zucchini boat with the mixture, filling them generously.
- Place stuffed zucchini boats on the prepared baking sheet. Bake for 20 25 minutes, or until zucchini is tender but not mushy.
- Remove from oven and let cool slightly before serving. Enjoy!
Chef’s Insight
To maximize the flavor of this dish, use ripe cherry tomatoes and fresh herbs for optimal taste.
Notes
Feel free to adjust the seasoning and herbs according to personal preference.