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prep time
8 min
cook time
13 min
ready time
21 min
Keto Vegan Zucchini Boats with Stuffing
These tender grilled zucchini boats are loaded with a crisp and golden pan fried stuffing and topped with tart dried cranberries and nutritional yeast.
These make a great lunch or side dish for fall.
Net Carbs
4.5 g
Fiber
2.7 g
Total Carbs
7.4 g
Protein
2.9 g
Fats
10.1 g
123 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almonds, Raw
2 tablespoon, ground
Garlic
1 clove
White Onion
1 tablespoon
Zucchini
1 medium
Mushrooms
1 medium
Rosemary, Fresh
1 teaspoon
Thyme, Fresh
1 teaspoon, chopped
Lemon Peel Or Zest Raw
1 tsp
Olive Oil
1 tablespoon
Nutritional Yeast Seasoning by Bragg
½ teaspoon
Reduced Sugar Craisin Dried Cranberries by Ocean Spray
½ tablespoon
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 5
21 min
Step 1
Slice the top and bottom from the zucchini and discard. Cut the zucchini in half lengthwise. Heat a griddle pan over a high heat. Add the zucchini halves cut side down and griddle for 3-4 minutes each side or until cooked through and char lines appear. Keep warm until ready to serve.Step 2
Heat the oil in a skillet over a medium heat. Crush the garlic and finely chop the rosemary and mushroom. Add the onion, garlic, mushroom, rosemary, thyme leaves and lemon zest to the skillet. Sweat gently for 2-3 minutes until tender.Step 3
Add the ground almonds, salt and pepper and stir to combine, cooking for a further minute or two until golden.Step 4
Divide the stuffing mixture between the two zucchini boats.Step 5
Roughly chop the cranberries and scatter over the zucchini boats and sprinkle with nutritional yeast to serve.
