Keto Zucchini Boats

zucchini boats garnished with fresh herbs and sour cream

These keto zucchini boats are the perfect low-calorie and low-carb summer side dish!

Course Appetizer, Side Dish

Cuisine American

Diet Diabetic

Prep Time 10

Cook Time 45

Total Time 55

Servings boats

Calories 44kcal

Author Erin Palinski-Wade

Ingredients

3 zucchini sliced in half and scooped out (reserve the "meat")
1 teaspoon olive oil
1 teaspoon garlic powder
1/4 cup onion chopped
1 zucchini diced
1 tablespoon dried oregano
3 tablespoons parmesan cheese grated
salt and pepper to taste

Instructions

Preheat the oven to 350º F. Divide the zucchini in half lengthwise and scoop out the inside. Cut the insides of the zucchini into small cubes. Set the zucchini shells aside.
In a non-stick skillet, add the olive oil and let it get warm. Add the diced onion and zucchini flesh. Cook for 10 minutes, or until the onion is translucent.
Add the garlic powder, oregano and diced zucchini.
Arrange the zucchini shells on a baking tray lined with baking paper and brush with olive oil.
Bake for 15 minutes, or until they begin to soften.
Scoop the zucchini and onion mixture into the zucchini shells, top with a bit of parmesan cheese and bake for an additional 15 minutes, or until golden brown. Serve with avocado, sour cream and fresh herbs if desired.

Notes

You can make these in advance and freeze them to enjoy year round. To freeze zucchini for zucchini boats, halve the zucchini and remove the insides. Dice the “meat” of the zucchini then place everything on a parchment-lined baking sheet and freeze for 1-2 hours before putting it into an airtight freezer bag. Freeze for 6-12 months.

You can enjoy these with or without skin. Small to medium sized zucchini will have more tender skin that’s easy to eat, but large zucchini may have tougher skin, so choose smaller zucchini if you wish to leave the skin on.

Nutrition