These mouthwatering Italian sausage stuffed zucchini boats are an amazing low carb and keto friendly recipe that delivers big flavors in short time! So easy and so delicious, you’ll be making this one repeatedly! Leftover sausage & tomato sauce can be put on top of rice or pasta and is super delicious all on its own!
INGREDIENTS
• 3-4 large zucchini, halved and seeds scooped out
• 1 medium onion, small dice
• 5-10 garlic cloves, minced
• 1 lb ground Italian sausage
• 2-3 sprigs of parsley, stems removed and finely chopped
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 2 tsp white wine vinegar
• 15 oz can petite diced tomatoes
• salt & fresh ground black pepper
• 1 tsp Italian seasoning
• ½ – 1 tsp crushed red pepper
• 2-3 cups shredded mozzarella cheese
• 2-3 tbsp finely grated Pecorino Romano cheese
• spray olive oil
• a few leaves fresh basil, chiffonade (for garnish)
DIRECTIONS
1. Preheat oven to 375F
2. In a large frying pan over medium heat add 1 tbsp oil. Crumble and brown sausage. After browned and well crumbled, removed from pan.
3. In the same pan add 1 tbsp olive oil and add onions. Cook for 2-3 minutes or until softened and beginning to brown. Add garlic. Cook for 1-2 minutes or until fragrant.
4. Add tomato paste and mix into softened onions and garlic. Cook for 1-2 minutes.
5. Add vinegar and canned diced tomatoes. Mix well and cook for 1-2 minutes.
6. Season sauce with salt, black pepper, Italian seasoning and crushed red pepper. Return cooked sausage to pan, add parsley, mix and remove from heat.
7. Lightly spray halved and scooped out zucchini and season lightly with salt. Place in preheated oven for 5-10 minutes.
8. Remove from oven and raise oven temperature to 400 F.
9. Carefully spoon sausage and tomato sauce into each zucchini, sprinkle with pecorino cheese and cover generously with mozzarella cheese. Spray lightly with oil and place in 400F oven for 20-25 minutes or until cheese is melted and lightly golden brown
10. Remove from oven and wait a few minutes until cool enough to handle and transfer to serving platter. Garnish with fresh basil and enjoy!
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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!
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