Keto Stuffed Zucchini Boats with Cod
Tender zucchini boats stuffed with savory cod, cream cheese, and spinach, offering a high-protein, low-calorie meal that's quick and easy to prepare.
10 min
Prep
10 min
Cook
4
Serves
350
Calories
Macros · per serving
35g protein
8g carbs
19g fat
Ingredients
For 4 servings
- 4 zucchini
- 600 grams cod fillet
- 100 grams cream cheese
- 100 grams spinach
- 2 tablespoons olive oil
- 2 clove garlic clove
- 2 tablespoons lemon juice
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Cut the zucchinis in half lengthwise and scoop out the centers to create boats.
- 3
Place the cod fillets on a baking sheet, drizzle with 1 tablespoon of olive oil and lemon juice, season with salt and pepper, and bake for 10 minutes.
- 4
Meanwhile, heat the remaining olive oil in a skillet over medium heat, add minced garlic and cook until fragrant.
- 5
Add spinach to the skillet and cook until wilted, then remove from heat.
- 6
Flake the cooked cod into a bowl, add cream cheese and sautéed spinach, and mix well.
- 7
Stuff the zucchini boats with the cod mixture, return to the oven, and bake for another 5 minutes.
- 8
Serve warm, garnished with extra lemon juice if desired.
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