Cheesy Zucchini Boats are a great dish for company; easy with only 5 ingredients and pretty too! They are low carb, Keto and gluten free!
There cannot be too many good recipes for zucchini. It is such a wonderfully prolific crop for the summer garden and so healthy for us to eat. Cheesy Zucchini Boats is one of our favorite ways to eat it.
Cheesy Zucchini Boats is easy and pretty enough to impress company. It is also low carb and gluten free.
Use any kind of shredded cheese you have on hand.
When cutting the zucchini, slice off a bit of the bottom so it will sit in the pan or on the plate without tipping over.
It is pictured with Coconut Buttermilk Southwestern Chicken and Low Carb Jalapeno Cheese Biscuits. It was a delicious meal!
Cheesy Zucchini Boats are part of these collections:
43 Low Carb & Keto Zucchini Recipes
79 Low Carb & Keto Vegetable Side Dish Recipes
Over 200 Low Carb & Keto Meal Ideas
Ingredients:
1 pound zucchini
2 Tbsp butter
1/2 tsp garlic powder
1 medium tomato
salt and pepper
1/2 cup shredded cheese
Instructions:
1. Gather your ingredients.
2. Slice the zucchini in half and slice off the bottom enough to keep it from tipping on the baking dish and plate. Don’t peel the zucchini.
3. Slice butter thinly and place on top of zucchini. If your butter is soft, just spread it on. Sprinkle with garlic powder.
4. Slice tomato and place on top of butter. Sprinkle with salt and pepper to taste.
5. Bake uncovered in preheated 375* oven for 25 minutes. It will still be a little firm at this point. If you like it softer, cook it another 10-15 minutes. Test it with a fork.
6. Add cheese and bake about 15 minutes more or until cheese is melted and nicely browned.
7. Serve.
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Cheesy Zucchini Boats
Cheesy Zucchini Boats are a great dish for company; easy with only 5 ingredients and pretty too! They are low carb, Keto and gluten free!
Ingredients
- 1 pound zucchini
- 2 Tbsp butter
- 1/2 tsp garlic powder
- 1 medium tomato
- salt and pepper
- 1/2 cup shredded cheese
Instructions
1. Gather your ingredients.
2. Slice the zucchini in half and slice off the bottom enough to keep it from tipping on the baking dish and plate. Don’t peel the zucchini.
3. Slice butter thinly and place on top of zucchini. If your butter is soft, just spread it on. Sprinkle with garlic powder.
4. Slice tomato and place on top of butter. Sprinkle with salt and pepper to taste.
5. Bake uncovered in preheated 375* oven for 25 minutes. It will still be a little firm at this point. If you like it softer, cook it another 10-15 minutes. Test it with a fork.
6. Add cheese and bake about 15 minutes more or until cheese is melted and nicely browned.
7. Serve.
Notes
MyProductiveBackyard.com
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 132Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 29mgSodium 217mgCarbohydrates 5gFiber 2gSugar 3gProtein 5g
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| Cook Time | 40-45 minutes |
| Servings |
people
|
- 1 pound zucchini
- 2 Tbsp butter
- 1/2 tsp garlic powder
- 1 medium tomato
- salt and pepper
- 1/2 cup shredded cheese
Ingredients
|
|
- Gather your ingredients.
- Slice the zucchini in half and slice off the bottom enough to keep it from tipping on the baking dish and plate. Don't peel the zucchini.
- Slice butter thinly and place on top of zucchini. If your butter is soft, just spread it on. Sprinkle with garlic powder.
- Slice tomato and place on top of butter. Sprinkle with salt and pepper to taste.
- Bake uncovered in preheated 375* oven for 25 minutes. It will still be a little firm at this point. If you like it softer, cook it another 10-15 minutes. Test it with a fork.
- Add cheese and bake about 15 minutes more or until cheese is melted and nicely browned.
- Serve.
