Simple Way to Sausage Stuffed Zucchini Boats Keto

Stuffed Zucchini With Chicken Sausage

Delicious keto zucchini boats stuffed with italian sausage and two cheeses.

Recipe Summary Stuffed Zucchini With Chicken Sausage

For a light dinner, try this simple and yummy recipe!

Ingredients | Sausage Stuffed Zucchini Boats Keto

2 zucchini, ends trimmed

3 tablespoons olive oil

2 links Italian-style chicken sausage, casings removed

2 teaspoons crushed red pepper flakes (Optional)

salt and ground black pepper to taste

½ sweet onion (such as Vidalia®), chopped

3 cloves garlic, chopped

1 (14.5 ounce) can whole peeled tomatoes, drained and chopped

½ cup dry bread crumbs

¼ cup grated Parmesan cheese

1 tablespoon chopped fresh basil

Directions

Preheat oven to 375 degrees F (190 degrees C).

Cut a lengthwise 3/4-inch thick slice from each zucchini. Retain the lengthwise slices. With a spoon, scoop out the flesh, leaving a shell intact all around the zucchini. Discard or save the flesh for another use. Chop up the retained lengthwise slices of zucchini.

Heat the olive oil in a skillet over medium heat, and cook the chicken sausage, breaking the meat up as it cooks, until the sausage has begun to brown, about 8 minutes. Sprinkle in the crushed red pepper flakes, and season with salt and black pepper. Stir in the chopped zucchini, onion, and garlic, and cook until the onion is translucent, about 5 minutes. Scrape the sausage mixture into a bowl, and stir in the tomatoes, bread crumbs, Parmesan cheese, and basil until the stuffing is thoroughly combined.

Lightly stuff the zucchini boats with the stuffing, place the zucchini into a baking dish, and bake until thoroughly heated through and beginning to brown on top, about 30 minutes.

Info | Sausage Stuffed Zucchini Boats Keto

prep: 20 mins cook: 45 mins total: 65 mins Servings: 4 Yield: 4 servings

TAG : Stuffed Zucchini With Chicken Sausage

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