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 and 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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