Baked Ramen Zucchini

Baked Ramen Zucchini is a delightful low-carb dish that combines the rich flavors of traditional Japanese ramen with the freshness of zucchini. This unique recipe offers a satisfying, hearty meal that is both nutritious and delicious.

Ingredients

• Zucchini - 2 medium
• Ramen noodles (low-carb alternative) - 100 grams
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Shredded carrots - 50 grams
• Egg - 1 large
• Shredded cheese (mozzarella or cheddar) - 50 grams
• Salt - to taste
• Pepper - to taste
• Red pepper flakes - 1/2 teaspoon (optional)

Steps

1. Preheat the oven to 180°C (350°F).
2. Slice the zucchinis in half lengthwise and scoop out the seeds to create boats.
3. Cook the low-carb ramen noodles according to package instructions, drain, and set aside.
4. In a large bowl, combine the cooked ramen noodles, soy sauce, sesame oil, minced garlic, grated ginger, chopped green onions, shredded carrots, beaten egg, and shredded cheese. Mix well and season with salt, pepper, and red pepper flakes if desired.
5. Stuff the zucchini boats with the ramen mixture, pressing down gently to pack them.
6. Place the stuffed zucchini in a baking dish and cover with foil.
7. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the zucchini is tender and the top is slightly golden.
8. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 22 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Water: 0.3 L

Health Benefits

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

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