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Keto Salmon Stuffed Zucchini

Keto Salmon Stuffed Zucchini Recipe

Jennifer Zhang
These zucchini boats are stuffed with salmon, marinara sauce and topped with a generous amount of mozzarella! Perfect as a simple yet delicious healthy dinner for your low carb diet.
4 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Mains
Cuisine American
Servings 2
Calories 252 kcal

Ingredients
 
 

  • 2 large Zucchinis
  • 2 Salmon Fillets skinless
  • 1 cup Mozzarella Cheese grated
  • 2 tablespoon Marinara Sauce
  • 2 cloves Garlic minced
  • 3 tablespoon Olive Oil
  • Sea Salt to taste
  • Black Pepper to taste

Instructions
 

  • Preheat the oven to 375°F/180°C and line a baking pan with baking paper.
  • Cut the zucchini in half lengthwise. Scoop out the flesh using a spoon and place the zucchini halves on the prepared baking pan.
  • Finely chop the remaining zucchini flesh and heat the oil in a frying pan. Add the zucchini flesh and the salmon and sauté for 3-5 minutes, seasoning with salt and pepper. Flake the salmon with a fork while it’s cooking in the pan and add the garlic.
  • Stir in the marinara sauce and mix well.
  • Spoon the mixture into the zucchini halves and top with a generous layer of mozzarella cheese.
  • Bake in the preheated oven for about 20 minutes until the zucchini is cooked through and the cheese is golden and bubbly. Serve hot.

Notes

Net Carbs: 3.8g

Nutrition

Calories: 252kcal | Carbohydrates: 5.1g | Protein: 20.7g | Fat: 17.6g | Saturated Fat: 3.1g | Cholesterol: 43mg | Sodium: 319mg | Potassium: 629mg | Fiber: 1.3g | Sugar: 2.4g | Calcium: 56mg | Iron: 1mg | Net Carbs: 3.8g

Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.

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