These delicious ketogenic zucchini boats filled with mushrooms, fermented tofu, cherry tomatoes and fresh basil will make your mouth water! Vegan, super fresh and with an extra portion of healthy vegetables, they’re ideal for stretching summer with an Italian “dolce vita”.
per portion
Ingredients list
| 200 g | Zucchini |
| 50 g | Button mushrooms |
| 50 g | Vegan cream cheese spread, mild |
| 50 ml | Hot water |
| 100 g | Fermented tofu |
| 5 g | Lemon juice |
| Sea salt, coarse | |
| Basil, fresh | |
| 30 g | Hemp seeds, unhulled |
| 20 g | Olive oil |
| 170 g | Cherry tomatoes |
Instructions
Preheat the oven to 200 °C (400 °F) fan.
Wash the zucchini and halve them lengthwise. Scrape out the inner flesh with a spoon. From 400 g zucchini you usually get about 200 g hollowed-out zucchini.
Rub the hollowed-out zucchini with a little olive oil and place on a baking sheet lined with parchment paper.
Wash the cherry tomatoes and cut them into small cubes.
Clean the mushrooms and slice them.
Cut the fermented tofu into small cubes; wash, shake dry and finely chop the basil.
For the sauce: stir together the remaining olive oil, hot water, lemon juice and the vegan cream cheese spread and season with salt.
Put the vegetables, basil and tofu in a bowl and mix with the sauce.
Now fill the hollowed-out zucchini with the vegetable mix and sprinkle the hemp seeds over the top.
Bake in the preheated oven at 200 °C (400 °F) fan for about fifteen to twenty minutes until the zucchini is soft.
Arrange the stuffed zucchini on a plate and serve.
Love keto cooking?
With the Foodpunk Keto diet plan you get recipes like this every day, calculated individually for you.
Here on the blog you’ll find the keto version. In the app, the recipe “Stuffed Zucchini with Fermented Tofu” is also available as a low carb or moderate carb version, depending on the way of eating you chose for your personalized nutrition plan.
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