This post has been sponsored by Social Native and Kikkoman. All opinions are my own.
It’s been over a month now since I’ve changed my eating habits. I am nearly 15 pounds down and feeling SO much better! The past couple of weeks, I may have gone a little overboard stocking the fridge with fruits and veggies. I definitely hate wasting food, so I’ve been trying my hardest to use everything up before it spoils. Thankfully, eating a low carb, high protein diet has definitely allowed me to get more veggies onto my plate.
One of my favorite meals to make when I have a ton of veggies to use is stir-fry. I love Chinese food! Of course, my takeout favorites aren’t exactly the healthiest. Especially when paired with a greasy eggroll and half a container of fried rice! So I try to make them as healthy as possible at home. No fried rice. No eggroll. Just a lot of wholesome ingredients and protein!
I know, I know. Where’s the fun in that? Believe me. It can be fun! You’ve just got to get creative! I had almost forgotten that I had two small zucchinis in the fridge (I think I had intended to spiralize them). I remembered the Zucchini Pizza Boats I made and used that as inspiration to make stir fry zucchini boats.
These zucchini boats were a perfect lunch and helped me use up some of the veggies I had in the fridge. They’re low carb friendly and satisfied my craving for takeout! This dish was super easy to make, too. I baked the zucchini in the oven and while it was baking, I made a quick stir fry. I used shrimp, veggies, and an easy sauce using Kikkoman Less Sodium Soy Sauce.
- 1 small zucchini, sliced in half lengthwise with seeds scooped out
- 1 clove garlic, chopped
- A pinch of red pepper flakes
- 1/4 cup crinkle carrot chips
- 1 cup broccoli, cut into small chunks
- 1/4 cup white mushrooms, sliced
- 1/2 cup cooked large shrimp, tails removed
- 4 tbsp. Kikkoman Less Sodium Soy Sauce
- 1 tbsp. rice vinegar
- 1/2 tsp. sesame oil
- 1/4 tsp. ground ginger
- Extra virgin olive oil
- Preheat oven to 350 degrees.
- Line a baking sheet with foil.
- Place zucchini flesh side up on the baking sheet. Drizzle with olive oil and bake for 30 minutes or until tender.
- In a skillet, heat a tablespoon or two of olive oil.
- Add garlic and red pepper flakes. Cook until fragrant and garlic starts to turn golden brown.
- Add carrots, broccoli, and mushrooms. Cook until vegetables begin to soften. Add shrimp.
- In a small bowl, stir soy sauce, rice vinegar, sesame oil, and ground ginger together.
- Pour sauce over the stir-fry and stir.
- Cook until shrimp is warmed through.
- Remove zucchini from oven and spoon stir-fry into each zucchini half.
- Serve immediately with extra soy sauce, if desired.
PIN FOR LATER