Cheesy Garlic Spinach Parmesan Zucchini Boats
A delicious, low-carb keto-friendly dinner featuring zucchini boats stuffed with a creamy garlic, spinach, and bacon filling topped with melted mozzarella.
Equipment
- Skillet
- Baking Dish
Ingredients
- 2 medium Zucchini halved lengthwise
- 4 tbsp Unsalted butter divided
- 1/2 Onion finely chopped
- 2 tsp Garlic minced
- 1 cup Heavy whipping cream
- 1/4 cup Chicken broth
- 3 cups Fresh spinach leaves
- 1/2 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 1/2 cup Cooked bacon crumbled
- Nutmeg, salt, and black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 350°F. Cut the zucchinis in half lengthwise. Carefully scoop out the centers to create "boats," reserving 1 cup of the scooped-out zucchini flesh for later.
- Melt 2 tablespoons of butter in a skillet over medium heat. Sauté the chopped onions until they begin to soften. Stir in the reserved zucchini flesh and fresh spinach, cooking until the spinach is wilted. Remove from skillet and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter and cook the garlic for 30 seconds. Whisk in chicken broth and heavy whipping cream. Simmer until the sauce thickens.
- Season with nutmeg, salt, and pepper. Stir in the Parmesan cheese, then remove from heat.
- Pour the cheese sauce over the veggie mixture, stir in bacon, and combine.
- Place zucchini boats in an oven-safe dish. Spoon the mixture into each boat and top with shredded mozzarella.
- Bake for 15 to 20 minutes until the cheese is bubbly and golden. Garnish with parsley and serve.
Notes
Nutritional Information (per serving):
- Calories: 175 kcal
- Total Carbs: 7g
- Net Carbs: 5g
- Fats: 14g
- Protein: 8g
