Pesto Zucchini Boats

Pesto Zucchini Boats are a delightful low-carb dish that combines the freshness of zucchini with the aromatic flavors of basil pesto. Perfect for a midnight snack, these stuffed boats are both satisfying and healthy.

Ingredients

• Zucchini - 2 medium
• Pesto sauce - 100 grams
• Cherry tomatoes - 100 grams, halved
• Mozzarella cheese - 100 grams, shredded
• Parmesan cheese - 30 grams, grated
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh basil leaves - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the zucchini in half lengthwise and scoop out the seeds to create boats.
3. In a bowl, mix the pesto sauce, halved cherry tomatoes, salt, and black pepper.
4. Fill each zucchini boat with the pesto mixture evenly.
5. Top the filled zucchini with shredded mozzarella and grated Parmesan cheese.
6. Drizzle olive oil over the zucchini boats.
7. Place the zucchini boats on a baking sheet lined with parchment paper.
8. Bake in the preheated oven for 20 minutes or until the zucchini is tender and the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes before garnishing with fresh basil leaves.
10. Serve warm and enjoy your delicious Pesto Zucchini Boats.

Nutrition

• Calories: 320
• Protein: 16 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 650 mg
• Cholesterol: 40 mg
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and antioxidants from zucchini and basil.

Tags