This Oven Baked Zucchini recipe is a delicious and carb-free twist on twice-baked potatoes. Zucchini boats are filled with a creamy cauliflower rice sauce held together with egg.
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Twice Baked Zucchini
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How to Make Twice Baked Zucchini
Start by scraping the inside out of zucchinis that have been sliced in half lengthwise. Then follow these 3 easy steps:
- In a skillet, sauté cauliflower rice and zucchini innards.
- Cool and mix with other ingredients.
- Fill zucchini boats, top with cheese and bake until golden brown with crispy edges.
This is a perfect dish for low carb or keto diets. You can use yellow squash instead of zucchini with equally delicious results.
Additions and Variations
There are so many ways to adapt and change this recipe! Here are some of our favorites:
- CHEESE: I use cheddar for tastiness and superb melt-ability, but you can vary the cheeses according to your preference or what you have on hand. Cotija or Romano could easily sub in for the parmesan.
- TOPPINGS: If carbs aren’t an issue, consider using regular cooked rice instead of cauliflower. Alternately, seasoned bread crumbs or croutons could be used in the filling if you are going this route.
- MEAT: Twice bake zucchini is a terrific recipe for stretching chicken breast, ham or steak from the night before. Dice any precooked meat into the ingredients to give those leftovers a delicious second life.
- VEGGIES: Diced tomato or bell peppers could be tossed into the skillet as well. Some chopped jalapenos or pinches of cayenne pepper would provide a nice pop of heat.
How Long to Bake Zucchini
Because most of the insides have been scraped out and precooked, zucchinis will soften but not get soggy. They only need about 30 minutes to cook through.
What to Serve with Twice Baked Zucchini
Stuffed zucchini would pair excellently with baked ham. Or, or you’re serving it as an entrée, consider a side of cucumber salad with a tangy vinaigrette or fresh fruit salad as a pleasant contrast with the cheesy richness of the zucchini boats.
Leftover baked zucchini will keep in the fridge for up to four days, or in the freezer for four months for a quick heat and serve side dish. To reheat, place in a 350°F oven straight from the freezer, lightly covered with foil to allow some of the moisture to cook off.
More Delicious Zucchini Recipes
- Zucchini Ravioli – so easy and delicious!
- Zucchini Pizza Bites – favorite snack or appie!
- Low Carb Zucchini Enchiladas – heartwarming casserole
- Zucchini Lasagna Roll Ups – fun to make
- Keto/Low Carb Chicken Zucchini Soup – made with zoodles!
Twice Baked Zucchini
- 2 large zucchini
- 1 tablespoon olive oil
- 1 cup frozen cauliflower rice
- ¼ teaspoon seasoned salt
- ½ teaspoon garlic powder
- ¼ cup sour cream
- ¼ cup spreadable cream cheese
- 2 tablespoons parmesan cheese shredded
- 1 egg
- 1 cup sharp cheddar cheese divided
- 2 tablespoons bacon bits
- 2 green onions chopped
- Cut zucchini in half lengthwise. Using a spoon, scrape out the inside of the zucchini leaving a 1/4” shell.
- Finely chop the zucchini scrapings and place in a pan with olive oil, cauliflower rice and seasoning salt & garlic powder. Cook until tender and all water has evaporated. Cool slightly.
- Mix all ingredients together in a bowl reserving 1/2 cup cheddar cheese for topping.
- Fill zucchini boats and top with remaining cheese. Bake 25-30 minutes or until heated through.