Enjoy our stuffed Keto Zucchini Boats with bolognese sauce and cheddar cheese. They’re a delicious wholesome dinner recipe but they also go well for lunch.
I have been stuffing zucchinis with a variety of fillings for many years. Keto zucchini boats are an easy last minute option when especially when you have leftover meat sauces in the fridge.
Keto Zucchini Boats Stuffed With Bolognese & Cheese - DRIPPING with FLAVOR!
Stuffed Zucchinis have been around for some time, they are certainly delicious enough to take a regular place on the menu. These Bolognese & Cheese Keto Zucchini Boats are very tasty and easy to make - a great mid-week meal!
Course Dinner, Lunch
Cuisine Australian, Italian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings
4
serves
Calories 360 kcal
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Ingredients
4 medium zucchini
1 1/2 cups Low Carb Beef Bolognese Sauce
1/2 cup Cheddar Cheese shredded
1 teaspoon Parsley chopped
US Customary - Metric
Instructions
Preheat oven to 200C/390F.
Slice the zucchinis in half longways and scoop out the seeds in the centre, making a canoe-like shape.
Place the zucchini halves onto a lined roasting tray.
Spoon the Low Carb Beef Bolognese Sauce into the zucchini canoes, evenly sharing the mixture between the 8 halves.
Top the Bolognese with the shredded cheddar cheese.
Bake the zucchini boats in the oven for 10-15 minutes, until the cheese is melted and golden brown.
Sprinkle with parsley and serve.