Sausage-Stuffed Baked Zucchini Boats

Why This Is Strictly Keto

Zucchini shells replace pasta or rice as the vessel, and the filling is just Italian sausage, tomato, peppers and cheese — no grain filler, no breadcrumbs binding it together.

Ingredients

• 4 medium zucchini, halved lengthwise
• 1 lb Italian sausage, casings removed
• 1/2 cup diced red bell pepper
• 4 oz mushrooms, diced
• 1/2 cup no-sugar-added marinara sauce
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste
• 1 1/2 cups shredded mozzarella cheese
• 2 tablespoons fresh parsley, chopped

Instructions

1. Prep the zucchini: Preheat oven to 400°F. Scoop out the centers of each zucchini half with a spoon, leaving a 1/4-inch shell, and place on a baking sheet.

2. Cook the filling: In a skillet over medium heat, brown the sausage, breaking it up as it cooks, about 6–7 minutes. Add bell pepper and mushrooms, cook another 4 minutes until softened.

3. Combine: Stir in the marinara sauce, Italian seasoning, salt and pepper. Simmer 3–4 minutes.

4. Fill and top: Spoon the sausage mixture into the zucchini shells and top with shredded mozzarella.

5. Bake: Bake 20–25 minutes, until the zucchini is tender and the cheese is bubbly and golden.

6. Serve: Garnish with fresh parsley before serving.

Nutritional Info (per serving, approximate)

Tips

• Salt the scooped zucchini shells lightly and let them sit 5 minutes to draw out excess moisture before filling.
• Check the marinara label — many brands add sugar, so pick one without it.
• Leftovers reheat well in the oven at 350°F for about 10 minutes.