Low-carb stuffed courgette boats with herby ricotta and wild salmon

Low-carb stuffed courgette boats with herby ricotta and wild salmon: a light oven dish with courgettes, ricotta, smoked wild salmon, lemon and parmesan.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 25 min
• Total time: 45 min
• Calories: 350 kcal per serving
• Protein: 32 g
• Fat: 22 g
• Carbs: 12 g

Ingredients

• 100g smoked wild salmon
• 2 courgettes
• 1 garlic clove
• 1 unwaxed lemon
• 50g grated parmesan
• 150g ricotta
• 2 tbsp fresh herbs
• 1 tbsp olive oil
• Salt

Method

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

1. Preheat the oven to 200 °C (180 °C fan). Halve the courgettes lengthways and hollow them out slightly with a spoon.
2. Finely chop the garlic and fresh herbs. Stir the ricotta with the herbs, garlic, lemon juice, salt and pepper into a creamy filling.
3. Cut the smoked wild salmon into small pieces and carefully fold it into the ricotta mixture. This keeps the filling light.
4. Fill the courgette halves with the ricotta and salmon cream, place them in a baking dish, drizzle with olive oil and sprinkle with parmesan.
5. Bake the courgette boats at 200 °C for 20–25 min, until the courgettes are soft and the parmesan is golden brown. The filling should be hot and lightly browned.
6. Serve the courgette boats warm with a little fresh lemon juice and a few herbs on top, if you like.

Good to know

When things should be uncomplicated but still taste like something special, these courgette boats are just right. They're savoury, fresh and pleasantly light.

Swaps

Ricotta → cottage cheese (more protein); Smoked wild salmon → trout (also provides protein and omega-3 fatty acids); Parmesan → pecorino made from sheep's milk (intense flavour, provides calcium); Olive oil → avocado oil (heat-stable, mainly monounsaturated fatty acids).

Allergens

Contains fish and milk. Usually well suited to children if you use little salt. In pregnancy, smoked fish is only safe when cooked until steaming hot – make sure the filling is steaming hot all the way through.