I’ve been loving my zucchini lately and these sausage zucchini boats are divine! Whether Zucchini fries, grilled zucchini, added to chicken dishes, grilled with chicken, you name it and I’ve tried it. Then I ran across a zucchini boat recipe and decided to low carb it. It’s fairly quick to make, super easy, and down right delicious.
It only takes 15-20 minutes to prepare and cook the sausage mixture. Add another 20 minutes to bake it in the oven. I recommend cooking the sausage in a large pan or skillet so that all of the zucchini boat ingredients can fit. Serve these sausage zucchini boats with Mozzarella Dough Twist Rolls or Garlic Parmesan Bites for a complete meal that the entire family with request again and again!
For quick clean up, line your baking dish with foil or parchment paper. I like these pre-cut parchment sheets from Reynolds.
Enjoy!
Sausage Zucchini Boats
Ingredients
- 4 medium zucchini (about 7" each)
- 1 lb ground sausage
- 1 onion small, yellow/sweet
- 1 tbsp coconut oil olive oil will work as well
- 1/2 cup button mushrooms
- 1/2 cup sweet red pepper
- 1 small can diced black olives
- 1 cup shredded cheddar cheese divided
- 1/4 cup mayonnaise
- 1 tsp table salt
- 1 tsp ground black pepper
Instructions
- Rinse all vegetables and pat dry.
- In a large skillet, add oil and place on stove over medium heat.
- Peel and dice the onion, then add to the heated skillet. Stir to coat the onion with oil. Continue to stir occasionally while preparing the remaining ingredients.
- Slice the bottoms off the mushroom stems, coarsely chop, and set aside.
- Slice sweet pepper in half and remove top and seeds. Discard the top and seeds. Coarsely chop pepper and set aside.
- When the onion begins to turn translucent, add sausage to the skillet.
- Turn up heat to medium high and stir the sausage as it browns to break it into pieces.
- While the sausage cooks, prepare zucchini boats by removing the ends of the zucchini and then slicing each in half lengthwise. With a spoon, scoop out some of the pulp from each zucchini half so that it forms a small boat with about 1/2" of the pulp remains in the peels.
- Dice the removed pulp and set aside.
- When sausage has just reached complete brown, add sweet peppers to the skillet, and continue to cook for one or two minutes until pepper begins to soften.
- Turn off heat and add all the mushrooms, black olives, diced zucchini pulp, salt, and pepper to the skillet.
- Stir skillet to mix thoroughly.
- Add mayonnaise and 1/2 cup of the shredded cheese to the skillet and fold to thoroughly mix.
- Spoon about half to three quarters of a cup of the sausage mixture into each zucchini boat.
- Place zucchini boats on a greased 13x9 inch baking dish.
- Bake, uncovered, at 350° for 20 minutes.
- Sprinkle the remaining cheese over the top of each zucchini boat and return to the oven for a few minutes to melt and bubble the cheese.
- Serve immediately.