Creamy Zucchini Boats

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Nutritive Information

Calories per serving 51


  • 3 zucchinis
  • 1 cup tightly packed basil leaves
  • 1 clove minced garlic (or half teaspoon garlic powder)
  • 1/4 cup grated carrot
  • 1/2 cup (4 oz.) fat-free ricotta cheese
  • 1/8 cup shredded parmesan cheese
  • Juice from half a lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  • Preheat the oven to 450° F.
  • Wash each zucchini thoroughly. Cut off the ends and then cut each one in half. Then cut each half lengthwise so you have 12 pieces of zucchini total.
  • With a spoon or paring knife, scoop out the seeds and compost them or use them to make soup broth. Place the zucchini boats on a lightly oiled cookie sheet or Silpat.
  • To make the filling, chop the basil and place it in a bowl with the garlic, grated carrot, ricotta, parmesan, lemon juice, salt, and pepper. Mix it thoroughly.
  • Fill each boat with the creamy mixture. Bake for 30 to 40 minutes or until the zucchini is tender.
  • Serve warm and enjoy.


6 Servings

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