PCOS Friendly Zucchini Boat - Greek Stuffed Zucchini Boats
Nutrition per Serving
280
Calories
12g
Protein
20g
Carbs
15g
Fat
Grocery list: Zucchinis, tomatoes, feta cheese, olives, red onion, garlic, olive oil, salt, pepper, dried oregano. This recipe has a low Glycemic Index due to the high fiber content in zucchini and tomatoes.
Ingredients
2 medium zucchinis (US: 2 cups, Metric: 500 grams), 1 cup chopped tomatoes (US: 1 cup, Metric: 240 grams), 1/2 cup crumbled feta cheese (US: 1/2 cup, Metric: 100 grams), 1/2 cup chopped olives (US: 1/2 cup, Metric: 75 grams), 1/2 cup chopped red onion (US: 1/2 cup, Metric: 75 grams), 2 cloves garlic, minced, 1 tablespoon olive oil, Salt and pepper to taste, 1/2 teaspoon dried oregano
Instructions
1. Preheat oven to 375°F (190°C). 2. Cut zucchinis in half lengthwise and scoop out the flesh, leaving a boat. 3. In a bowl, mix tomatoes, feta cheese, olives, red onion, garlic, olive oil, salt, pepper, and oregano. 4. Stuff the zucchini boats with the mixture. 5. Bake for 25 minutes or until zucchini is tender. 6. Serve warm.
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