Looking for a meal that’s pure comfort but still fits your low-carb lifestyle? You’ve found it! These Creamy Spinach Zucchini Boats are an absolute game-changer. We’re swapping out the usual meat filling for a surprisingly hearty and protein-packed spinach blend, thanks to a secret ingredient duo: collagen peptides and pork rinds! The filling is luxuriously smooth and flavorful, while the crushed pork rinds create an irresistibly crunchy, golden-brown crust. It’s a fantastic way to get your veggies in, and it comes together in under an hour for a perfect weeknight dinner.
Ingredients
• 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
Instructions
1. Preheat your oven to 400°F / 205°C. For an easy cleanup, line a 13 by 9-inch / 33 by 23-cm baking pan with parchment paper.
2. Slice the zucchinis in half lengthwise. Use a small spoon to carefully scoop out the flesh, leaving a sturdy border about ¼ to ½ inch / 6 to 12 mm thick. Go slowly to avoid cracking the zucchini shells.
3. Arrange the hollowed-out zucchini boats in your prepared baking pan, cut-side up.
4. In a blender or food processor, combine the coconut cream, mayonnaise, collagen peptides (if using), onion powder, garlic powder, salt, paprika, and red pepper flakes. Blend until completely smooth. Transfer the mixture to a bowl and stir in the finely chopped spinach by hand.
5. Generously spoon the creamy spinach filling into each zucchini boat. Top each one with a hearty pile of crushed pork rinds for that perfect crunch.
6. Bake for 30 minutes, or until the filling is bubbly and the pork rind topping is golden brown. Let the boats cool for about 10 minutes before serving, as the filling will be very hot.
Nutritional Information
• Recipe Information
• MAKES: 8 boats
• SERVING SIZE: 2 boats
• PREP TIME: 15 minutes
• COOK TIME: 30 minutes
• MACROS: Fat 64% | Carbs 8% | Protein 28%
Pro Tips
• Tips & Tricks
• For a cheesy twist, sprinkle 1 cup / 140 g of shredded mozzarella (dairy-free or regular) over the boats after adding the filling and before the pork rinds.
• Don’t have collagen peptides? You can simply omit them. It won’t affect the texture, but it will slightly lower the total protein content.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• To reheat, microwave a serving for 2-3 minutes or, for a crispier result, bake in a 400°F / 205°C oven for about 15 minutes.
FAQ
Q: Can I make these zucchini boats ahead of time
A: Yes, you can prepare the filling and hollow out the zucchinis ahead of time. Store them separately in the refrigerator for up to 24 hours. When you’re ready to eat, simply assemble the boats and bake as directed.
Q: Are the collagen peptides necessary for this recipe
A: No, the collagen peptides are completely optional. They are included to add a boost of protein, but you can omit them without affecting the creamy texture or delicious flavor of the filling.
Q: What is a good substitute for the pork rind topping
A: For a similar low-carb crunch, you can substitute the crushed pork rinds with crushed nuts like almonds, seeds, or a mixture of almond flour and parmesan cheese (or a dairy-free alternative).
Q: How do I store and reheat leftover zucchini boats
A: Store leftovers in an airtight container in the refrigerator for up to 5 days. For the best texture, reheat them in a 400°F (205°C) oven for about 15 minutes until the topping is crispy and the filling is heated through.
