Save the planet & enjoy these veggie, stuffed zucchini boats!

Avoiding meat and dairy is the biggest way to reduce your #environmentalimpact on the planet. Loss of wild areas to agriculture is the leading cause of the current mass #extinction of #wildlife. Also, greenhouse gasses are a massive reason for pollution and #climatechange.

Going veggie every now and then is also very healthy. For both reasons, I choose to eat a vegetarian dish a couple of days a week.

These zucchini boats are absolutely delicious and inspired by a book of Yotam Ottolenghi I got as a present from a dear friend.

Try & enjoy this delicious veggie recipe

Love Ketocosmo

❤️❤️❤️

Veggie zucchini boats

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Print Recipe

Servings	Prep Time
4 servings	20 minutes

Cook Time

30 minutes

Servings Prep Time 4 servings 20 minutes

Cook Time 30 minutes

Veggie zucchini boats Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Servings Prep Time 4 servings 20 minutes Cook Time 30 minutes Servings Prep Time 4 servings 20 minutes Cook Time 30 minutes

Ingredients

• 2 pieces zucchini big
• 4 pieces garlic chopped
• 1 piece egg organic
• 40 grams parmesan grated
• 20 grams pork panko organic
• 100 grams cherry tomatoes
• 2 tsp lemonzest
• 1 tbsp lemonjuice
• 4 tbsp oregano leaves chopped ( I sometimes use Basilicum & koriander)
• 40 grams pine nuts roasted
• 3 tbsp olive oil organic

Servings: servings

Units:MetricUS Imperial

Instructions

Zucchini boats

1. Empty the zucchini with a teaspoon to create the boats
2. Put the pulp of the zucchini in a clean kitchen towel and squeeze the moisture out of it (about 100grams left)
3. Put this in a bowl and stir with garlic, egg, Parmesan, Panko/breadcrumb and some salt. Squeze the tomatoes with a fork and also add them to the mix.
4. Take another bowl and stir oregano, lemon zest & pine nuts and mingle with half of the other bowl, put the rest aside.
5. Put the zucchini in an oven tray, sprinkle some olive oil on it and add some salt and bake them for 10min in the oven
6. Now you can fill them with the filling and put them in the oven for about 15 mins until the filling is firm enough

salsa

1. Put lemon juice, 2 tbsp of oil and a bit of salt in a bowl with some oregano and pine nuts and mingle

Finish

1. Cool off the zucchini boats for a little while, put some salsa on them and some chopped oregano leaf

Recipe Notes

Enjoy this delicious veggie & keto-dish

PS You can fill the boats with any filling you like if you would like to try them in another way!

Love Ketocosmo
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