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This stuffed zucchini boat recipe is easy to make when you are short on time and looking for a quick low carb/ keto meal.
Sausage, pepper and onion zucchini boats are now my new favorite zucchini boat recipe! All of the flavors of the beloved Italian sandwich but without the bread/ carbs.
This easy low carb/keto recipe takes only 30 minutes to make and has 10 net carbs. You can lower the carb count even more by minimizing the amount of pepper, onion and tomatoes in your sausage mixture.
I have so many fresh vegetables from the garden this summer and this recipe utilizes a good bit of them. This recipe will work with yellow squash as well, just call it a squash boat or better yet, a yellow submarine.
Hot ground Italian sausage is my preference, but mild sausage works great in this or turkey sausage if you’re trying to lower your fat intake. You can also make your own Italian sausage by adding fennel, onion powder, garlic powder, red pepper flakes, dried parsley, salt and pepper to ground pork.
Ingredients
- Zucchini
- Italian sausage
- Onion
- Pepper
- Cherry tomatoes
- Garlic
- Tomato paste
- Mozzarella/Parmesan cheese
Instructions
First you will need to slice the clean zucchini in half, lengthwise, and scoop out the seeds. Sprinkle some salt over them and then set aside.
The next step is to cook up the sausage, pepper, onion and tomato filling for the stuffed zucchini. I like using hot ground Italian sausage but if you have mild and want it spicier then just add some red pepper flakes.
Once the filling has been cooked you will need to dab the zucchini with paper towels. The salt releases a lot of water from the zucchini, and this makes them firmer once they’re cooked.
Finally, stuff the filling into the boats and top with cheeses. Bake at 350 for 15-20 minutes.
CHECK OUT MY OTHER ZUCCHINI BOAT RECIPES
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SAUSAGE, PEPPER AND ONION ZUCCHINI BOATS
Ingredients
- 4 Zucchini cut in half, lengthwise
- 1 lb. Ground Italian sausage hot or mild (sweet)
- 1 cup Green, yellow or red peppers diced
- 1 small Serrano pepper optional
- ¼ cup Onion diced
- 10 Cherry tomatoes sliced in half
- 2 clove Garlic minced
- 1-2 tbsp Tomato paste
- ½ cup Mozzarella cheese shredded
- ¼ cup Parmesan grated
- Salt/pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- Slice clean zucchini in half, lengthwise and scoop out the seeds and some of the flesh to make a "boat". Sprinkle salt on the flesh and set aside.4 Zucchini
- In a large skillet, cook ground sausage on medium heat. About 10 minutes. Drain off fat.1 lb. Ground Italian sausage
- Add peppers, onion, garlic, tomatoes and tomato paste. Sauté for 5 minutes. Add salt and pepper to your taste.1 cup Green, yellow or red peppers, 1 small Serrano pepper, ¼ cup Onion, 10 Cherry tomatoes, 2 clove Garlic, 1-2 tbsp Tomato paste
- Pour out the excess water from the zucchini and dab with paper towels to dry. Fill the zucchini with the sausage mixture and then top each one with both cheeses, divided.
- Bake for 15-20 minutes in a 350-degree oven.
Notes
