These gluten-free boats are not only super low in carbs (only 1.5g per serving), but also are excellent sources of antioxidant vitamins A and C and zinc.
Nutrition (per serving)
Calories: 54; total fat: 2.5g; protein: 3g; carbohydrates: 6g; fiber: 1.5g
Recipe and photo by Nazima Qureshi, R.D., M.P.H., C.P.T. of Nutrition by Nazima.
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Makes 10 servings
- 5 zucchinis, sliced in half lengthwise
- 1 tsp canola oil
- ½ onion, finely chopped
- 2 garlic cloves, minced
- 1 cup mushrooms, finely chopped
- About 1 cup of zucchini, finely chopped (from the middle of zucchini)
- ½ tsp salt
- ½ tsp chili powder
- ½ tsp dried oregano
- ½ tsp dried basil
- ¼ tsp black pepper
- ½ cup crushed tomatoes
- ½ cup ricotta cheese
How to make it
Preheat oven to 350°. Place zucchini halves on a baking sheet lined with parchment paper. Use a melon baller or a knife to scoop out the middle part of the zucchini. Chop the zucchini finely, and set aside.
In a large skillet, heat canola oil over medium-high heat. Add chopped onions, and cook for about 2 minutes or until softened. Add minced garlic, mushrooms, zucchini, and spices. Stir until evenly combined, and add crushed tomatoes. Cook for 2-3 minutes until mushrooms have softened. Taste for seasoning, and adjust if needed. Remove from heat.
Evenly spoon sauce mixture into zucchini boats. Top with dollops of ricotta cheese. Bake in the oven for 25 minutes. Broil for 2-3 minutes, until cheese bubbles. Let cool slightly before serving.