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!
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!
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