These stuffed zucchini boats are filled with a hearty meat mixture, then topped with plenty of cheese and baked to perfection. An easy low carb meal option that the whole family will enjoy!
Preheat the oven to 400 degrees. Coat a large rectangular baking sheet with cooking spray. I used parchment paper, sprayed (such easy clean up).
Wash and cut the zucchini in half lengthwise, then trim off the stem pieces. Use a spoon to carefully scoop the flesh out of the zucchinis.
Sprinkle italian seasoning, salt and pepper over the zucchini shells. Arrange the zucchini in the baking pan. If your zucchini are large, you can prebake your zucchini for approximately 25-30 minutes.
Heat the olive oil in a large pan over medium high heat. Add the meat and cook for 4-5 minutes, breaking up the meat with a spatula.
Add the onions and cook for an additional 4 minutes or until onion is softened. Add the garlic and cook for 30 additional seconds.
Season the sausage and vegetable mixture with salt and pepper.
Pour the marinara sauce into the pan and bring to a simmer; cook for 5 minutes.
Spoon the meat mixture evenly into the zucchini shells, then top with the shredded cheese.
Bake for 25 minutes, or until zucchini is tender and cheese is melted and golden brown.
Sprinkle with parsley, then serve.
Ingredients
Directions
Preheat the oven to 400 degrees. Coat a large rectangular baking sheet with cooking spray. I used parchment paper, sprayed (such easy clean up).
Wash and cut the zucchini in half lengthwise, then trim off the stem pieces. Use a spoon to carefully scoop the flesh out of the zucchinis.
Sprinkle italian seasoning, salt and pepper over the zucchini shells. Arrange the zucchini in the baking pan. If your zucchini are large, you can prebake your zucchini for approximately 25-30 minutes.
Heat the olive oil in a large pan over medium high heat. Add the meat and cook for 4-5 minutes, breaking up the meat with a spatula.
Add the onions and cook for an additional 4 minutes or until onion is softened. Add the garlic and cook for 30 additional seconds.
Season the sausage and vegetable mixture with salt and pepper.
Pour the marinara sauce into the pan and bring to a simmer; cook for 5 minutes.
Spoon the meat mixture evenly into the zucchini shells, then top with the shredded cheese.
Bake for 25 minutes, or until zucchini is tender and cheese is melted and golden brown.
Sprinkle with parsley, then serve.