Welcome back to another amateur recipe you can do right at home! If I can do it, so can you.
I know you have overgrown zucchini hanging out in your garden, and you’re looking for the perfect recipe to use for all the hard work you’ve been putting in. So today, we’re talking about my healthy Italian zucchini boats with spicy sausage!
This recipe happens to be keto-friendly ( I didn’t plan for it, but we’re going with it) and is finished with a SUPER easy tomato sauce that I promise is better than anything store-bought.
Ready to get into it?
Italian Zucchini Boats with Spicy Sausage
Ingredients
- 3 Sausage Links
- 1 Can Strained Tomatoes
- 3-4 Zucchinis
- Handful of Fresh Basil
- 1 Minced Garlic Cloves
- 1 TSP Crushed Chilis Optional
- 1 TSP Salt
- 1 TBSP Extra Virgin Olive Oil
- 3/4 Cup Mozzerlla Cheese
- 2 TBSP Romano Cheese
Instructions
- Begin by cutting your zucchini in half and cut a rectangle to hollow out your zucchini. Then, use a spoon to scoop out the center and set it aside.
- Salt your zucchini and let sit for 20-25 minutes.
- Start your oven and preheat to 400 degrees.
- Set your stove to medium, and in a large pan, add in your oil + uncased sausage and cook until brown. To uncase your sausage, just squeeze the meat out.
- In a blender, add in your tomatoes + extra zucchini, and blend until smooth. Once blended, add into your saucepan, turn your stove down to low, and stir. If you have a slapper screen, I would use it; if not, it's okay.
- Add in your crushed garlic, basil, chilli peppers, and salt to your sauce and let cook for 15-20 minutes.
- Once your zucchinis are done salting, pat all the moisture dry and add into a baking pan.
- Begin by scooping your sauce/sausage mixture into your zucchinis and top with your cheese(s).
- Cook in the oven for 30 minutes, take an instragramable picture and serve!
Nutrition
Calories: 176kcalCarbohydrates: 6gProtein: 10gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 27mgSodium: 867mgPotassium: 456mgFiber: 2gSugar: 4gVitamin A: 456IUVitamin C: 28mgCalcium: 200mgIron: 1mg
Tried this recipe?Let us know how it was!
