Zucchini stuffed with cheese and herbs

Roasted zucchini stuffed with a creamy cheese and aromatic herb blend, low in carbs.

Vegan Low-Carb
schedule Prep (min)
20
whatshot Cook (min)
25
timer Total (min)
45
account_circle Servings
4
290 kcal
Par portion
22.0 g
Lipides
12.0 g
Protéines
4.0 g
Glucides nets
Ingredients
medium zucchini medium zucchini
fresh cheese such as goat's cheese or ricotta fresh cheese such as goat's cheese or ricotta
fresh herbs (basil, parsley) fresh herbs (basil, parsley)
grated parmesan grated parmesan
Instructions
  1. Preheat the oven to 200°C; Cut the zucchini in half lengthwise and lightly scoop out the flesh.
  2. Mix the chopped flesh with the cheese, herbs and Parmesan; fill the zucchini halves.
  3. Bake for 20–25 minutes until the surface is golden and the cheese melts.
  4. Serve hot, drizzle with olive oil and sprinkle with fresh herbs.
Variants
  • Add chorizo ​​crumbs for a meaty version.
Tips
  • Hollow out without piercing the skin to contain the stuffing.
FAQ
Yes, cook and reheat gently in the oven before serving.

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