HOMEMADE KETO ITALIAN SAUSAGE STUFFED ZUCCHINI BOATS

These Italian sausage zucchini dolls ar straightforward to direction (a sausage zucchini stuffed boat) healthy & delicious! Keto Zucchini Boats take ten minutes to organize.

Are you trying to find a simple dinner with zucchini? affirmative, the solution is usually affirmative. And, the solution nowadays is that the Sausage doll zucchini boat. you may love this straightforward, healthy Italian sausage stuffed zucchini direction, as a result of it comes along quickly and tastes therefore good! 

HOMEMADE KETO ITALIAN SAUSAGE STUFFED ZUCCHINI BOATS
HOMEMADE KETO ITALIAN SAUSAGE STUFFED ZUCCHINI BOATS

I love the zucchini boat recipes all year spherical, however particularly this point of the year once Zucchinis was at their peak. therefore don't delay in making an attempt this stuffed Italian zucchini boat. they're the right combination of contemporary vegetables, savory filling, and melted-y cheese! I forever get missive of invitation for easier low dinner carb recipes, and therefore the boat's keto zucchini. Filling, healthy, and delicious!

The preparation time is negligible (only ten minutes!), and can|you'll|you may} have a delicious Italian dinner that the complete family will love once finished change of state. Keep reading to be told a way to build zucchini dolls with sausages!

HOMEMADE KETO ITALIAN SAUSAGE STUFFED ZUCCHINI BOATS

INGREDIENTS:

  • 4 medium Zucchini
  • 2 tbsp Olive oil (divided)
  • Sea salt (for sprinkling)
  • 1/3 cup Onion (diced)
  • 1 lb Ground Italian pork sausage
  • 2 cloves Garlic (minced)
  • 14.5 oz Diced tomatoes (drained)
  • 1/3 cup Grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1 cup Mozzarella cheese (shredded)

INSTRUCTIONS:

  1. Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper.
  2. Slice the zucchini lengthwise. Use a spoon or melon baller to scoop out some of the centers of the zucchini to make wells.
  3. Place the zucchini onto the baking sheet, cut side up. Drizzle with a tablespoon of olive oil and sprinkle with sea salt.
  4. Roast the zucchini in the oven for about 15-20 minutes, until soft.
  5. Meanwhile, heat another tablespoon (15 mL) of olive oil a large non-stick skillet over medium-high heat. Add the diced onions. Saute for about 10 minutes, until starting to brown.
  6. Add the pork sausage, and cook for about 10 minutes, breaking apart with a spatula, until browned.
  7. Make some room on the pan, add the minced garlic, and saute for about a minute, until fragrant. Then, mix the garlic into the sausage.
  8. Remove the sausage from heat. Stir in the tomatoes, grated Parmesan, and Italian seasoning. Adjust salt to taste, if needed.
  9. When the zucchini are done roasting, use paper towels to pat any moisture from the wells.
  10. Stuff the sausage mixture into the zucchini boats. Sprinkle with shredded mozzarella.
  11. Bake for about 5-10 minutes, until the cheese is melted and browned.

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