Vegetarian keto zucchini boats with cheese & olives

Sweet zucchinis, tangy olive slices, salty feta, along with bitter and slightly spicy parmesan... This combination of flavors will excite you! Serve as a side dish or snack or as a main dish, by doubling or tripling the serving size :)

Vegetarian keto zucchini boats with cheese & olives
PREP
5 min
COOK
15 min
SERVINGS
4

Nutrition facts

Energy: 159 kcal
Protein: 5.7 gr
Fat: 13.8 gr
Net carbs: 2.1 gr

Ingredients

400 gr zucchini(s)

1 tbsp(s) olive oil (14 gr)

12 Kalamata olives (60 gr)

80 gr feta cheese - regular or vegetarian

10 gr shredded parmesan - regular or vegetarian

Seasoning

salt (to taste)

ground black pepper (to taste)

Instructions

  1. Preheat the oven to 180°C / 350°F
  2. Wash the zucchini(s), cut off the top & bottom sides and halve lengthwise
  3. Place them, cut side up, on a baking tray covered with parchment paper
  4. Sprinkle the olive oil and season with salt & pepper
  5. Pit and slice the olives and place them on the zucchinis
  6. In a bowl, crumble the feta cheese with your fingers, add the shredded parmesan cheese and mix
    • About 2 tbsp crumbled feta & 1/2 tbsp shredded parmesan for each zucchini half
  7. Cover each zucchini with the cheese mixture, using a spoon
  8. Bake for about 15 minutes, until cheese looks slightly golden
    • If needed, bake for 5 more minutes, using the oven broiler, until they get golden and crispy

Notes

✔ Medium-sized zucchini(s) used of about 200gr / 7oz each

Serving size: 1 zucchini half

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