At a loss on what to cook because you are following a diet? Then this delicious vegan and keto friendly zucchini pizza boats with goat cheese will absolutely blow your mind.
This recipe is super easy and is full of flavor, plus did we mention is vegan and low carb? So, you can enjoy every bite guilt free. In less then an hour you can enjoy this healthy and tasty meal.
Preheat oven to 375°F (190°C).
Slice the zucchini in half length-wise and use a spoon to scrape out the seeds (don't throw them away!). Put the zucchini boats on a baking sheet.
Peel the garlic cloves and slice them thinly with a knife. Fry the garlic in about half of the olive oil in a skillet over medium heat until it gets a little bit browned. Add the baby spinach and zucchini seeds. Fry until soft. Season with a pinch of salt and ground black pepper.
Spread out the marinara sauce over the zucchini boats and top with the fried baby spinach and garlic. Sprinkle the goat cheese on top.
Bake for about 20–25 minutes or until the zucchini is as tender as you’d prefer and the cheese has a nice golden color.
Drizzle the zucchini boats with the rest of the olive oil and season with some freshly ground black pepper before serving.
Ingredients
Directions
Preheat oven to 375°F (190°C).
Slice the zucchini in half length-wise and use a spoon to scrape out the seeds (don't throw them away!). Put the zucchini boats on a baking sheet.
Peel the garlic cloves and slice them thinly with a knife. Fry the garlic in about half of the olive oil in a skillet over medium heat until it gets a little bit browned. Add the baby spinach and zucchini seeds. Fry until soft. Season with a pinch of salt and ground black pepper.
Spread out the marinara sauce over the zucchini boats and top with the fried baby spinach and garlic. Sprinkle the goat cheese on top.
Bake for about 20–25 minutes or until the zucchini is as tender as you’d prefer and the cheese has a nice golden color.
Drizzle the zucchini boats with the rest of the olive oil and season with some freshly ground black pepper before serving.
