Every day, I hear from at least one person that their kitchen is overflowing with zucchini. It seems everyone’s crops are producing lots and lots of zucchini. I recently found myself with the same problem. After making zoodles, zucchini fries, and a big ole block of zucchini cheese, I still had a few left over. That’s when this Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe was created.
Frankly, before I went all paleo and everything, I used to put cheese on just about everything. I mean, I am part French after all. That’s why I was so happy when I saw Hayley of I Eat Real Food‘s recipe for Zucchini Cheese in Paleo Magazine. With a few tweaks, I was able to make it into a fantastic cheese substitute. It’s great melted over burgers, too!
These Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats are bubbly and “cheesy”. They bring together the flavors of ham and cheese, in a healthier version. And, they’re completely AIP approved! Enjoy!
Ingredients
- 2 large zucchini, cut in half lengthwise
- basil, oregano, thyme and salt, to taste
- 2 tablespoons olive oil, divided
- 1 tablespoon lemon juice
- 1 clove garlic
- 2 tablespoons nutritional yeast
- 1 tablespoon grass fed gelatin
- 4 slices Prosciutto di Parma
Instructions
- Preheat oven to 375° F.
- Place zucchini halves on baking sheet lined with parchment paper, skin side down.
- Sprinkle with basil, oregano, thyme, and salt.
- Drizzle 1 tablespoon olive oil over each zucchini half.
- Place baking sheet on middle rack of oven until cooke through, about 30 minutes.
- Remove from oven and allow to cool.
- Once cool enough to touch, carefully scoop out flesh from each zucchini half, leaving a small border on skin.
- Place zucchini flesh into food processor or blender.
- Add lemon juice, garlic, nutritional yeast and remaining tablespoon of olive oil.
- Add additional salt, if needed.
- Process on high until creamy.
- Add gelatin and process on low for 30 seconds.
- Pour or spoon “cheese” mixture into hollowed out zucchini skins.
- Lay a slice of prosciutto over each zucchini half, tucking underneath.
- Place zucchini boats back onto baking sheet.
- Put in oven and cook until prosciutto is crispy, about 10 to 15 minutes.
- Remove from oven.
- Serve while hot and bubbly.
Earlier in this post, I mentioned Paleo Magazine. If you’ve never picked up a copy, let me tell you, you’re missing out. Paleo Magazine is an amazing source of everything paleo. There are articles on everything from fitness, products, and even autoimmune disease. Eileen Laird of Phoenix Helix writes an article in each issue, dealing with autoimmune disease. It also features the hottest names and brands in paleo and AIP. Oh, and of course, there are lots of recipes. Even yours truly has contributed a few recipes to Paleo Magazine. Interested? Subscribe Here!
As always, I wish you good health……….and, good food!
*This post contains affiliate links. If you make a purchase from one of these links, I may receive compensation. Thank you for helping to support my blogging efforts here at Paleo Cajun Lady.- Tara Perillo
Tara Perillo
Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!
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