Seafood Zucchini Bake

This Seafood Zucchini Bake is a delightful low-carb Italian dish that combines tender zucchini with a medley of seafood, baked to perfection with a rich tomato sauce and melted cheese. It's a comforting and healthy supper option that is both satisfying and easy to prepare.

Ingredients

• Zucchini - 2 medium (about 300g)
• Olive oil - 1 tablespoon (15ml)
• Garlic - 2 cloves, minced
• Shrimp - 150g, peeled and deveined
• Scallops - 150g, cleaned
• Cherry tomatoes - 100g, halved
• Dried oregano - 1 teaspoon (5g)
• Salt - 1/2 teaspoon (3g)
• Black pepper - 1/4 teaspoon (1g)
• Crushed red pepper flakes - 1/4 teaspoon (1g)
• Marinara sauce - 200g
• Mozzarella cheese - 100g, shredded
• Parmesan cheese - 30g, grated

Steps

1. Preheat the oven to 190°C (375°F).
2. Slice the zucchini in half lengthwise and scoop out some of the flesh to create boats, leaving a border around the edges.
3. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
4. Add the shrimp and scallops to the skillet, season with oregano, salt, black pepper, and crushed red pepper flakes. Cook until the seafood is just opaque, about 3-4 minutes.
5. Remove the skillet from heat and stir in the halved cherry tomatoes and marinara sauce.
6. Place the zucchini boats in a baking dish and fill each with the seafood mixture, pressing down slightly.
7. Top each filled zucchini boat with shredded mozzarella and a sprinkle of grated Parmesan cheese.
8. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
9. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in lean protein from seafood, supporting muscle health.
• Low in carbohydrates, making it suitable for low-carb diets.

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