LOW CARB RICOTTA STUFFED ZUCCHINI BOATS
Prep time
Cook time
Total time
Why keep serving boring pan-fried zucchini when you can have this deliciousness instead?
Author: Antya - queenketo.com
Recipe type: Side Dishes
Cuisine: Ketogenic. Low Carb. LCHF. Vegetarian. Nut Free. Grain Free. Gluten Free.
Yield: 4
Ingredients
- 2 large zucchini (500g)
- fine Himalayan pink salt (U.S. option HERE)
- 1 large egg (55g without shell)
- 60g ricotta (drained)
- 25g Parmigiano Reggiano (grated)
- a generous sprinkle of ground white/black pepper
- ⅛ tsp ground nutmeg
- 20g lupin flour (U.S. option HERE)
- 5g fine coconut flour (U.S. option HERE) (N.B. May not be necessary - see notes below)
- 10g extra virgin olive oil (U.S. option HERE)
Instructions
- top and tail zucchini - you should end up with 450g total net weight.
- slice in half along the length; using a melon baller or similar instrument, scoop out the pulp and scrape along the cavities to smooth your ‘boats’; sprinkle pink salt and turn them upside down over a chopping board.
- blitz the pulp lightly using a food processor (I use a mini chopper - U.S. option HERE) in ‘pulse’ mode - to obtain coarse pieces; wrap the pulp in a muslin cloth and squeeze the water out (from 160g pulp, you should end up with about 110g).
- pre-heat oven to 190°C static.
- place the pulp in a mixing bowl and combine with egg, ricotta, 15g Parmigiano, lupin flour, ¼ tsp pink salt, nutmeg and ground pepper; leave for a couple of minutes, then add coconut flour if needed.
- turn your zucchini ‘boats’ over and wipe away all the released moisture with kitchen paper towels.
- pour and spread a little extra virgin olive oil in an adequate-sized baking tin, place the empty zucchini boats inside and fill them with the ricotta mixture.
- sprinkle the remaining Parmigiano all over, lightly drizzle with olive oil and bake 40-45 mins until nicely caramelised.
Notes
Coconut flour may not be necessary - its only purpose is to absorb some of the moisture from the mix, which will be more or less dry depending on the ricotta brand and how much water you squeezed out of the zucchini pulp. Use your judgement: if the filling mixture is a thick paste consistency, you can omit the coconut flour.
You can definitely bake these in advance and enjoy them either re-heated or cold.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales (U.S. option HERE).
You can definitely bake these in advance and enjoy them either re-heated or cold.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales (U.S. option HERE).
Nutrition
Serving: 1 (half zucchini) Calories: 123 Fat: 7.5g Net Carbs: 3.3g Protein: 9g
Recipe by at https://queenketo.com/low-carb-ricotta-stuffed-zucchini-boats/