Zucchini Boats

Try these tonight and you won’t be disappointed!  Just a few separate steps is all it takes to create these delicious zucchini boats, which are healthy, balanced and a fun alternative to a cheesy-baked pasta dish.  Subbing veggies for pasta is one of R.I.P.P.E.D’s favorite tricks to save on calories and carbs.  The tomatoes, (which are optional) add the most amazing, sweet and rich acidity.  If you have three hours at home, I highly recommend tossing them in olive oil and allowing them time to roast and transform.

Zucchini Boats

Zucchini Boats

INGREDIENTS:

4-5 medium zucchinis

1/2 cup low carb pasta sauce

3 cloves garlic, minced

1/4 cup onion, diced

10 ounces 99% fat-free ground turkey

 

Scooping

Scooping

SAUCE & TOPPING:

5 tablespoons ricotta cheese

5 tablespoons fat-free cottage cheese

1 clove garlic, minced

1/2 teaspoon garlic powder

1/2 cup fresh basil

3 tablespoons almond milk

salt and pepper

1/2 cup low fat mozzarella shredded cheese

1/4 cup shredded Parmesan

30 fat-free croutons, crushed

-OPTIONAL-

*Roasted tomatoes

Preheat oven to 250.  In a bowl, combine 3/4 pound baby sweet tomatoes with 1.5 tablespoons olive oil and salt and pepper.  Lay on a cookie sheet and roast for 2 hours.  Lower oven temperature to 200 degrees and roast 1 more hour.  Remove.

 

Roasted Tomatoes

Roasted Tomatoes

DIRECTIONS:

1. Preheat oven to 375.  In a 9X13” baking dish, spread the tomato sauce across the bottom.  Sprinkle with garlic powder and salt and pepper.  Set aside.

2. Bring a large pot of water to a boil. Slice the zucchinis in half and scoop the pulp out leaving a good 1/4″ thick wall. Chop about 1/2 the pulp and set aside. Once the water is boiling, carefully place the zucchinis into the water to boil for one minute. Remove from water and set aside to cool and dry.

3. Heat Pam in a large pan over medium-low heat and add onion and garlic. Cook for 3-4 minutes or until the onions become translucent. Add the turkey and salt and pepper, then add zucchini pulp.  Cook until no longer pink.

4. Blend the ricotta, cottage cheese, garlic clove, basil, almond milk, garlic powder and salt and pepper until smooth.

5. Place each zucchini in the baking dish over the tomato sauce.  Spoon each with ricotta mixture.  Top evenly with meat.  Sprinkle with cheeses.  Add tomatoes, if desired.  Top with crushed croutons.

6. Bake covered for 15 minutes.  Uncover and bake for another 10 minutes.

Serves 4.  Calories: 252. Protein: 28, Carbs: 20, Fat: 7  (You can up the carbs a bit by topping with some tomatoes).

 

Before Baking

Before Baking

Out of Oven

Out of Oven

Close Up!

Close Up!

Previous Post
Coco-Mocha-Almond Truffles
Next Post
Miso Marinaded Shrimp Salad

You must be logged in to post a comment.
Menu