Kohlenhydratarme gefüllte Zucchini-Boote

Zutaten

• 1 1/2 cups Meat Base 1
• 3/4 cup Easy Roasted Tomato Marinara
• 2 large zucchini, split lengthwise
• 1/2 tablespoon olive oil
• 1/8 teaspoon kosher salt
• 1/8 teaspoon black pepper, freshly ground
• 4 ounces mozzarella cheese, part skim milk
• 1/4 cup Parmesan cheese, grated

Zubereitung

1. 1

   Wash and dry zucchini. Split zucchini lengthwise and using a teaspoon or melon baller, gently scoop out middle pulp to form a shell about ¼ inch thick. Set shells aside while you cook pulp. Chop removed pulp in olive oil and season with salt and pepper. Add Low-Carb Meat Base 1 to sautéed zucchini and cook until warm.

2. 2

   Grate mozzarella cheese or slice thinly so you place ½ ounce of cheese on each zucchini half. Reserve cheese until the last 10 minutes of baking.

3. 3

   Place zucchini in Pyrex baking dish. Fill zucchini boats with meat and zucchini mixture. Top with marinara. Cover tightly with aluminum foil and bake at 350° for 30 – 40 minutes or until heated through and zucchini are tender. In the last 10 minutes of cooking, remove foil and top with mozzarella cheese. Finish baking and allow cheese to melt.

4. 4

   Top with freshly grated Parmesan cheese and optional red pepper flakes and serve immediately.