These delicious stuffed zucchini make the perfect party appetizer. No one will believe they are free from gluten, grains and suitable for the Specific Carbohydrate Diet (SCD).
Parma ham slices, torn into pieces
Dry curd cottage cheese/Polish cheese “twarog”
1/4 cup (25g)
Parmesan cheese, grated
1/4 cup (37g)
Blanched Almond Flour
Sea salt & black pepper to taste
Preheat the oven to 180°C Fan, 200°C electric, 392°F, gas mark 6.
Top and tail the zucchini. Then, cut them in half.
Using a dessert scoop out as much flesh as possible.
In a bowl, mix the spring onions, dry curd cottage cheese and season with salt and pepper.
Place the zucchini boats on a parchment lined baking tray. First, fill them with the Parma ham. Next, add a scoop of the cheese and onion mixture, spreading it out evenly.
Next, sprinkle each zucchini boat with grated Parmesan first followed by some almond flour.
Bake for 25-30 minutes until lightly brown and crispy on top.