A Journey to Creating Low-Carb Veggie Zucchini Boats
A Journey to Creating Low-Carb Zucchini Boats Are you struggling to figure out what to make for your next weeknight dinner? I am here to help you out! Today, I'll guide you through the making of one...
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Cooking tools:
- Melon baller
- Grater
- Paring knife
- Chef's knife
- Cutting board
- Saute pan
- Stove
- Oven
- Baking dish
- Parchment paper
- Mixing bowl
- Spoon
- Spatula
- Measuring cup
- Measuring spoon
- Kitchen towel
Ingredients
- 3 medium zucchini squash
- 3 tbsp of extra virgin olive oil, divided
- 1/2 cup onion, finely diced
- 4-5 garlic, minced
- 1 cup of sweet red bell pepper, diced
- 1/2 cup of diced tomatoes ( drain all water )
- 1 tsp of tomato paste
- 1 tbsp of Garlic of Eden
- 2 tbsp of fresh flat leaf parsley, chopped
- ¼ tea of kosher salt ( to taste )
- 1/4 ground pepper
- ½ cup of plain panko bread crumbs
- 1/4 cup of Parmesan cheese, grated (plus additional for topping)
- ¼ cup of mozzarella cheese (plus additional for topping)
- Balsamic glaze
- Hot sauce
- Freshly chopped basil or cilantro
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