Description
A delicious and nutritious way to enjoy zucchini while following a low-carb or ketogenic diet.
Ingredients
Scale
- 2 medium zucchinis
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar, mozzarella, or your preferred cheese)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the zucchinis by washing them, cutting the ends off, and slicing in half lengthwise.
- Scoop out some of the flesh from the center to create a cavity.
- Mix minced garlic, shredded cheese, salt, black pepper, dried oregano, and crushed red pepper flakes in a bowl.
- Drizzle olive oil over the zucchini halves, place them in a baking dish, and fill with the cheese mixture.
- Bake covered with foil for about 20 minutes, then uncover and bake for an additional 10-15 minutes until cheese is bubbly and golden.
- Garnish with fresh parsley before serving.
Notes
Serve alongside grilled chicken or fish or enjoy as a light snack. Store leftovers in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg
Keywords: keto, zucchini, low-carb, vegetarian, healthy