Sausage Stuffed Zucchini Boats
This easy recipe for Sausage Stuffed Zucchini Boats with Italian sausage in a cheesy tomato sauce makes a delicious low carb dinner your whole family will love!
Servings: 6
Cost: $10
Ingredients
- 1 tablespoon olive oil
- ½ medium yellow onion chopped
- 1 pound Italian sausage
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 cups marinara sauce or tomato sauce
- ½ cup grated Parmesan cheese
- 3 large zucchini washed, sliced in half lengthwise
Instructions
- Preheat oven to 400 degrees
- Heat the olive oil in a medium skillet, add onions, and cook until slightly soft.
- Add Italian sausage, cook until no longer pink, and drain grease if necessary.
- Season with sea salt, garlic and pepper, then stir in marinara sauce and Parmesan cheese.
- Scoop out flesh from zucchini, add to meat mixture, and cook until heated through
- Place zucchini on foil lined baking sheet, and spoon sausage into hollowed out zucchini
- Bake for 15 to 20 minutes or until zucchini is fork tender and filling is bubbling
- Top with mozzarella cheese, if desired, allow to melt, and serve immediately
Notes
Filling makes about 8 zucchini boats, but you can save extra for another recipe or leftovers.
To lower carb count, use tomato sauce or your favorite low carb or keto marinara sauce
Nutrition
Calories: 370kcal | Carbohydrates: 11g | Protein: 17g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 1315mg | Potassium: 907mg | Fiber: 3g | Sugar: 8g | Vitamin A: 749IU | Vitamin C: 37mg | Calcium: 145mg | Iron: 2mg
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