Creamy Spinach Zucchini Boats
Even though there’s no muscle or organ meat in this dish, there’s plenty of protein in each serving thanks to the pork
Ingredients
- 4 medium zucchinis
- 1 cup (250 g) coconut cream
- 0.5 cup (105 g) mayonnaise
- 1/3 cup (55 g) collagen peptides (optional)
- 1 tbsp onion powder
- 2 tsp garlic powder
- 0.5 tsp finely ground sea salt
- 0.3 tsp paprika
- 0.3 tsp red pepper flakes
- 1 packed cup (70 g) spinach, finely chopped
- 1¼ cups (95 g) crushed pork rinds
Instructions
- 1
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.