Description
Stuffed zucchini with beef Italian sausage, marinara sauce, mozzarella and beef pepperoni creates the best pizza stuffed zucchini boats! It’s a great gluten-free and low-carb way to enjoy pizza!
Ingredients
Scale
- 4 large zucchini
- 1 lb beef Italian sausage
- 1 cup marinara sauce
- 4 ounces mozzarella, grated
- 24 slices beef pepperoni
- fresh basil, for garnish
Instructions
- Preheat: Preheat your oven to 375 degrees fahrenheit.
- Cook Sausage: Add the sausage to a pan on medium heat and use a spatula to break it up. Cook on medium heat until it’s cooked through and browned.
- Combine: Pour the marinara sauce on top of the cooked sausage and stir together. Remove from the heat.
- Prepare Zucchini: Slice the zucchini in half. Use a small spoon to scoop out the seeds, leaving 1/4 to 1/2-inch of flesh around the outside of the zucchini.
- Arrange: Place the zucchini on a baking sheet.
- Stuff: Dollop several spoonfuls of the sausage and sauce into each zucchini half, until they’re full. Top with mozzarella cheese and several slices of pepperoni.
- Bake: Bake the stuffed zucchini for 20-25 minutes, until it’s tender crisp. If you’d like softer zucchini, bake a few minutes longer.
- Serve: Serve the stuffed zucchini boats while warm and enjoy!
Notes
This recipe is naturally gluten-free, low-carb, keto and paleo friendly. For variety, you can swap the toppings for roasted red peppers, mushrooms, or baby spinach.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 boat
- Calories: 292 kcal
- Sugar: 4 g
- Sodium: 777 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 61 mg