Baked Zucchini and Mushroom Boats
Ingredients
- 2 (200 g) zucchini
- 1/2 teaspoon (2.5 g) salt
- 1 tablespoon (15 ml) olive oil
- 1 lb. (450 g) mushrooms
- 4 oz. (120 g) cottage cheese
- 4 oz. (120 g) plain yogurt
- 6 sun-dried tomatoes in oil
- 2 tablespoons (30 g) light mayonnaise
- 1 teaspoon (2 g) onion powder
- 1 teaspoon (2 g) paprika powder
- 1/2 cup (60 g) shredded cheese
- salt and pepper
-
Nutrition Facts
- Energy:214 calories
- Fat:12.7 g
- Carbohydrates:13.8 g
- Protein:14.2 g
- Sodium:594 mg
Method
- 1. Cut each zucchini in half, lengthwise, and remove and discard the seeds. Sprinkle with some salt and let sit for 10 minutes. Wipe the moisture with paper towels.
- 2. Scoop out the flesh (leaving some with the skin); chop the zucchini flesh. Transfer to a large bowl.
- 3. Place the zucchini boats in a plate. Set aside.
- 4. Add the rest of the ingredients into the bowl with chopped zucchini. Season with salt and pepper to taste. Mix thoroughly.
- 5. Spoon and divide mixture equally into the zucchini boats.
- 6. Preheat your Air Fryer to 400 F (200 C).
- 7. Place the prepared zucchini boats in the Air Fryer basket. Cook for 10 minutes.
- 8. Serve and enjoy.
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