🍳 25 min
🔥 259 cal
✍️ by Taisiia Dobrozorova
Stuffed zucchini boats on a table for lunch or dinner will create just an incredibly wonderful atmosphere. Even the most rebellious members of your company will immediately start smiling when they try this easy-to-prepare and nutritious salad! Besides, who doesn't know that the mail ingredient here reduces blood sugar levels, promotes healthy digestion, and improves eye health!
250 g (¾ pieces)
55 g (1 pieces)
80 g (½ cup)
50 g (1 pieces)
30 g (½ cup)
Marjoram, Salt, Black pepper
Preheat the oven to 180 degrees.
Cut the zucchini into two parts; cut out the pulp and grate it, sprinkle with a little salt and let it sit for 5-10 minutes.
Meanwhile, finely chop the tomato, mushrooms, add marjoram and other spices to taste, and beat the egg(s), add the grated zucchini pulp, and stir.
Then add the mussel meat (after draining the excess liquid, if necessary).
Cover the baking sheet with parchment. Place the zucchini boats on the parchment and fill them with the prepared filling.
Place in the preheated oven for 20 minutes. 5 minutes before the end of cooking, remove the zucchini and sprinkle with grated mozzarella on top, return it to the oven for another 5 minutes until the cheese melts. Done!
When freezing fresh mussels, they should be live when frozen. They will die in the freezer, but they will remain safe to eat. So, cook freezing mussels as it is more accessible and safer overall.
Mushrooms, like oyster, shiitake, white button, and portobello, contain a low rate of carbohydrates, making them keto-friendly food.
Oven, Knife, Grater, Parchment
🍳 15 min
🔥 313 cal
🍳 30 min
🔥 1000 cal
🍳 30 min
🔥 409 cal
🍳 15 min
🔥 196 cal
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