MAKES 8 boats (2 per serving)
PREP TIME: 15 minutes
COOK TIME: 30 minutes
Even though there’s no muscle or organ meat in this dish, there’s plenty of protein in each serving thanks to the pork rinds and collagen. Don’t have collagen? Omitting it won’t change the structure of this recipe; it’ll just lower the overall protein count.
If you can’t live without cheese and it’s part of your keto diet, you could top the boats with 1 cup (140 g) of shredded dairy-free or regular mozzarella cheese after adding the pork rinds.
4 medium zucchinis
1 cup (250 g) coconut cream
½ cup (105 g) mayonnaise
⅓ cup (55 g) collagen peptides (optional)
1 tablespoon onion powder
2 teaspoons garlic powder
½ teaspoon finely ground sea salt
¼ teaspoon paprika
¼ teaspoon red pepper flakes
1 packed cup (70 g) spinach, finely chopped
1¼ cups (95 g) crushed pork rinds
- Preheat the oven to 400°F (205°C). Line a 13 by 9-inch (33 by 23-cm) baking pan with parchment paper for easier cleanup.
- Slice the zucchinis in half lengthwise, keeping the stems intact. Then, with a small spoon, scoop out the insides, leaving the sides at least ¼ to ½ inch (6 to 12 mm) thick. Be careful not to crack the zucchinis in half—take it slow!
- Lay the zucchinis hollowed-out side up in the lined baking pan.
- Place the remaining ingredients, except the spinach and pork rinds, in a blender or food processor. Blend until smooth, then add the spinach and stir by hand just to mix it in.
- Spoon the spinach mixture into the zucchini boats, filling them to the top. Pile the pork crushed rinds on top of the boats.
- Bake for 30 minutes, until the tops are lightly golden. Let cool for 10 minutes before serving.
STORE IT: Keep in an airtight container in the fridge for up to 5 days.
REHEAT IT: Transfer a single serving to a microwave-safe dish, cover, and microwave for 2½ minutes; or place in an oven-safe dish and reheat in a preheated 400°F (205°C) oven for 15 minutes.
FAT : 64%
CARBS : 8%
PROTEIN : 28%
