Dotnom

Creamy Spinach Zucchini Boats

Ingredients

• 4 medium zucchinis
• 1 cup coconut cream
• 1/2 cup mayonnaise
• 1/3 cup collagen peptides (optional)
• 1 tablespoon onion powder
• 2 teaspoons garlic powder
• 1/2 teaspoon finely ground sea salt
• 1/4 teaspoon paprika
• 1/4 teaspoon red pepper flakes
• 1 packed cup spinach, finely chopped
• 1 1/4 cups crushed pork rinds

Directions

1. Preheat the oven to 400 F.
2. Line a 13 by 9-inch baking pan with parchment paper.
3. Slice the zucchinis in half lengthwise, keeping the stems intact.
4. With a small spoon, scoop out the insides, leaving the sides at least 1/4 to 1/2 inch thick.
5. Lay the zucchinis hollowed-out side up in the lined baking pan.
6. Place the remaining ingredients except the spinach and pork rinds in a blender or food processor.
7. Blend until smooth, then add the spinach and stir by hand just to mix it in.
8. Spoon the spinach mixture into the zucchini boats, filling them to the top.
9. Pile the pork crushed rinds on top of the boats.
10. Bake for 30 minutes.
11. Let cool for 10 minutes before serving.

Attribution