Keto courgette boats

Keto courgette boats with salmon, mozzarella, cream cheese and dill: an easy oven dish with plenty of protein, a mild flavour and few carbs.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 422 kcal per serving
• Protein: 32 g
• Fat: 30 g
• Carbs: 6 g

Ingredients

• 2 courgettes
• 200 g wild salmon fillet
• 100 g mozzarella
• 2 tbsp cream cheese
• 1 tbsp olive oil
• 1 handful of dill
• 1 pinch of pepper

Method

You’ll need: oven · baking dish · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan) and halve the courgettes lengthways. Carefully hollow them out and lay them in a lightly oiled baking dish.
2. Cut the salmon into small pieces and mix with the cream cheese, chopped dill and pepper. Stir briefly into a creamy filling.
3. Divide the salmon cream evenly between the courgette halves. Tear the mozzarella over the top.
4. Drizzle the boats with olive oil and bake at 200 °C for 20–25 min, until the courgettes are soft and the cheese is golden brown.
5. Leave the courgette boats to rest briefly so the filling firms up a little.
6. Serve the keto courgette boats warm, ideally topped with fresh dill.

Good to know

When you want an uncomplicated evening meal, these courgette boats are just right. They're creamy, savoury and don't take much effort.

Swaps

Salmon → trout (similar protein content, also with omega-3 fatty acids); mozzarella → sheep's or goat's milk feta (stronger flavour, usually slightly less lactose); cream cheese → ricotta (a looser, grainier filling with protein); olive oil → ghee (heat-stable and free from seed oils)

Allergens

Contains fish and milk; usually well suited to children if the salmon is cooked all the way through, and the same applies during pregnancy – heat it well and only use fresh, safely chilled fish.