Keto Cheesy Shrimp Zucchini Boats
Seafood and veggies combine to make a kid-friendly dinner everyone loves. Keto cheesy shrimp zucchini boats are ready in 30 minutes.
Equipment
- Sharp Knife
- Skillet
- Baking Sheet
Ingredients
- 2 medium Zucchini
- 1 pound Small Shrimp peeled and deveined
- 1/4 Onion chopped
- 1/2 Red Bell Pepper chopped
- 1 tbsp Olive Oil
- 1 tsp Worcestershire Sauce
- 1 tsp Old Bay Seasoning
- 1/3 cup Parmesan Cheese grated
- 2 tbsp Mayonnaise
- 1 cup Colby Jack Cheese shredded
Instructions
- Preheat the oven to 400 degrees.
- Slice each zucchini in half crosswise, and then slice each section lengthwise to create 8 small zucchini pieces.
- Use a spoon to scoop the flesh out of the center of each zucchini section.
- Heat the olive oil in a skillet over medium heat.
- Stir in the onions and peppers, and saute until beginning to soften.
- Mix in the shrimp, and season with the Old Bay. Saute until the shrimp are cooked through.
- Cut the cream cheese into pieces, and add it to the skillet. Stir until the cream cheese is melted.
- Add in the mayonnaise, worcestershire sauce, parmesan cheese and ½ of the colby jack cheese. Stir to combine well.
- Place the zucchini boats into a 9x13 baking dish, and fill with the shrimp mixture.
- Sprinkle with the remaining cheese.
- Bake for 20-25 minutes, or until the zucchini is done to your liking.
Notes
Calories: 197 Net Carbs: 3 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.