Roasted Italian Cheesy Zucchini Boats
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
3 large Zucchinis24 Cherry tomatoes2 oz shaved cheese (I used a Tuscan blend that is fontana and parmesan mixed)1 tbsp Coconut Oil1 tsp crushed garlicVarious spices to taste. I used about 1/4 tsp onion powder, oregano, parsely, and about a tsp of basil.
Cut the zucchini and tomatoes in half long ways. Take a tablespoon and scoop out 4 grooves in the middle of the zucchini. This is where the tomatoes will sit.
Melt coconut oil (if needed) and add the garlic and spices to the oil. Coat the top and bottom of each zucchini with the oil mixture.
Place 1 tomato half in each groove. Bake at 400 degrees for 10 minutes. Remove from oven and top evenly with cheese. Place back in the oven to warm and melt the cheese.
2 halves are 1 serving.
Serving Size: 2 halves are 1 serving for nutrient facts or 1 half is 1/2 a serving for side dish
Melt coconut oil (if needed) and add the garlic and spices to the oil. Coat the top and bottom of each zucchini with the oil mixture.
Place 1 tomato half in each groove. Bake at 400 degrees for 10 minutes. Remove from oven and top evenly with cheese. Place back in the oven to warm and melt the cheese.
2 halves are 1 serving.
Serving Size: 2 halves are 1 serving for nutrient facts or 1 half is 1/2 a serving for side dish
Nutritional Info Amount Per Serving
- Calories: 172.4
- Total Fat: 11.0 g
- Cholesterol: 16.7 mg
- Sodium: 171.7 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 4.3 g
- Protein: 7.8 g
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