Baked Zucchini Boats

Zuchini Bake Plate RS CC.jpg

Baked Zucchini Boats.

  • Servings: 3
  • Difficulty: Easy
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I love zucchini’s and capers and this recipe is so light and delicious. If you like, pop a few cherry tomatoes into the baking pan about half way through cooking. This recipe is really delicious and would be perfect to serve as a light lunch with ham or grilled fish. Enjoy!!!

Credit: foodfactsforhealthyeating.com

Ingredients

  • 3 medium zucchini, washed and sliced lengthwise in half
  • 5 small buttom mushrooms washed, cut into very small dice
  • 2 heaped teaspoons drained capers
  • 1 tbsp lemon rind finely grated
  • 2 tbsp finely chopped dill and italian parsley
  • 1/4 cup almond meal
  • 2 tbsp shredded parmesan cheese 
  • 1 tsp garlic crushed
  • 1 tbsp + 1 tbsp extra virgin olive oil

Zuchini Bake RS CC

  1. Preheat oven to 170c. Wash and cut zucchini’s lengthwase. Lay across the base of a baking tray sliced side up. 
  2. Mix all the topping ingredients in a small bowl using only 1 tbsp of the olive oil. Use a small teaspoon to gently lay the topping over the top of each zucchini half. Drizzle over 1tbsp olive oil and pop in oven. 
  3. Bake for 1hr and 15 minutes or until the zucchini is soft and the topping browned. Serve immediately. 

Yum!!!

Copyright 2018 Food Facts for Healthy Eating

 

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