Description
These stuffed zucchini boats transform ordinary summer squash into a mouthwatering meal that satisfies like lasagna but with far fewer carbs.
Ingredients
Scale
- 4 medium zucchini
- 1 pound Italian sausage (mild or spicy)
- 1 sweet onion, diced
- 3 cloves garlic, minced
- 1 cup marinara sauce
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1 cup ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and black pepper to taste
Instructions
- Preheat the oven to 400°F.
- Cut zucchini in half lengthwise and scoop out seeds and flesh, leaving a 1/3 inch border.
- Season zucchini with salt and black pepper.
- Brown Italian sausage and onion in a skillet for 5 to 8 minutes.
- Add garlic and cook for 1 more minute.
- Drain excess fat from the skillet.
- Add marinara sauce, tomato paste, and seasonings; stir until combined.
- Simmer briefly without reducing too much.
- Mix ricotta, egg, Italian seasoning, and Parmesan in a bowl.
- Layer mozzarella at the bottom of each zucchini boat.
- Add ricotta mixture, then top with meat sauce and more mozzarella.
- Bake for 25 minutes until cheese is melted and bubbly.
Notes
- You can prepare the zucchini boats up to 24 hours ahead.
- Each boat provides almost two servings of vegetables.
- The recipe can be halved for smaller households.
- Let boats rest for 5 minutes after baking before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 boat
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Zucchini Boats, Stuffed Zucchini, Low Carb Recipe