Description

One of summer's favorite vegetables, these low carb, keto zucchini boats are filled with more fresh vegetables and sweet italian sausage. A cheesy topping adds to the delicious and savory flavors. This is a quick and easy meal that reheats perfectly.

Ingredients

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3 medium zucchini, cut in half lengthwise
1 lb. sweet italian sausage, links or ground*
2 tablespoons olive oil
1 cup chopped mushrooms ( I used cremini)**
2 garlic cloves, finely minced
1 onion, chopped
1 cup cherry tomatoes***
salt and pepper
1/4 cup grated parmesan cheese
1/2 cup shredded mozzarella

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Instructions

Preheat oven to 400°F.
Lightly scrape top layer of seeds from zucchini. I toss the seeds, you can choose to keep in the recipe.
Using a melon baller, cookie scoop or a spoon, scrape the flesh from the zucchini. Leave about 1/4 " layer in the zucchini.
Place the (6) zucchini halves on a parchment lined cookie sheet or casserole.
Bake for 10 minutes. Pour out any liquid that collected inside the zucchini boats.
In a large fry pan, heat 1 tablespoon olive oil and saute the sausage until no longer pink, about 5 minutes. Set aside in a bowl.
Saute the onion, garlic, mushrooms and zucchini flesh with a tablespoon of oil and cook for about 4- 5 more minutes.
Add in the cherry tomatoes to pan and cook until they are very soft and begin to split and burst.
Stir the sausage back into pan and combine with the vegetables. Add salt and pepper to taste.
Mix in the parmesean cheese.
Fill each zucchini half with the filling, and sprinkle mozzarella on top. ****
Bake for approximately 15 minutes or until cheese has melted and is lightly browned.

Notes

*If you use the links, just remove the casing and then saute the ground sausage.

**You can use white button, shiitake or portobello mushrooms.

***If you would prefer to use whole tomatoes, just chop them in small pieces and cook as recipe states.

****You may have some leftover filling that doesn't fit in the zucchini boats. You can cook it as a side dish another night or freeze for a future meal.