An easy and delicious meal to cook year-round is the classic twice baked potato…but what can you do since there are too many carbs in potatoes? Well, you can use zucchini! However, this delicious zucchini boats recipe has a delicious little twist on twice-baked potatoes.
These shells are stuffed with sausage. The best thing is that you can use any meat that you want, as long as it’s ground. Beef, chicken, lamb, whatever you want!
This recipe is definitely one for the books! Trust me, the kids will love it.
Yields 4 servings of Sausage Zucchini Boats
The Preparation
- 1/2 medium onion, diced
- 1 tablespoon fresh garlic, minced
- 2 medium zucchini
- 1 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- salt and pepper
- 16 ounces ground pork
- 1 cup cheddar cheese, shredded
- 1/2 cup chicken broth
The Execution
1. Cut your zucchini in half, length wise.
2. Using a spoon or melon-baller, scoop out the zucchini so it becomes a shell for the fillings. Chop up the zucchini that you scooped out of the skins.
3. In a pan saute your onions, garlic, and scooped zucchinion medium heat.
4. Mix in your spices.
5. Turn the heat up to medium-high then add in the sausage.
6. Once the sausage has cooked, mix in your cheese, cooking until it melts. Divide the cooked zucchini and sausage mixture equally among the zucchini shells.
7. Top with some more cheese and place into a casserole dish.
8. Pour a ½ cup of chicken broth into the bottom of the dish.
9. Bake at 350°F for 30 minutes.
This makes a total of 4 servings of Sausage Zucchini Boats. Each serving comes out to be 451 calories, 34.8g fats, 4.7g net carbs, and 27.2g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1/2 medium onion | 19 | 0.1 | 4.4 | 0.8 | 3.6 | 0.6 |
| 1 tablespoon fresh garlic | 13 | 0 | 2.8 | 0.2 | 2.6 | 0.5 |
| 2 medium zucchini | 65 | 1.6 | 11.7 | 4.3 | 7.3 | 5 |
| 1 teaspoon paprika | 6 | 0.3 | 1.2 | 0.8 | 0.4 | 0.3 |
| 1/2 teaspoon crushed red pepper flakes | 3 | 0.2 | 0.5 | 0.2 | 0.3 | 0.1 |
| 1 teaspoon dried oregano | 4 | 0.1 | 1 | 0.6 | 0.4 | 0.1 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 16 ounce ground pork | 1193 | 96.1 | 0 | 0 | 0 | 73.4 |
| 1 cup cheddar cheese | 495 | 40.8 | 3.8 | 0 | 3.8 | 28 |
| 1/2 cup chicken broth | 7 | 0.3 | 0.6 | 0 | 0.6 | 0.8 |
| Totals | 1805 | 139.3 | 25.9 | 7 | 19 | 108.9 |
| Per Serving (/4) | 451 | 34.8 | 6.5 | 1.7 | 4.7 | 27.2 |
Sausage Zucchini Boats
Ingredients
- ½ medium onion diced
- 1 tablespoon fresh garlic minced
- 2 medium zucchini
- 1 teaspoon paprika
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- salt and pepper
- 16 ounce ground pork
- 1 cup cheddar cheese shredded
- ½ cup chicken broth
Instructions
- Preheat oven to 350F. Cut the zucchini in half, length wise.
- Using a spoon or melon baller, scoop out the zucchini so it becomes a shell for the fillings. Chop up the zucchini that you scooped out of the skins.
- In a pan saute the onions, garlic, and scooped zucchini on medium heat.
- Mix in the spices.
- Turn the heat up to medium-high, then add in the ground pork.
- Once the pork has cooked, mix in your cheese, cooking until it melts. Divide the cooked zucchini and pork mixture equally among the zucchini shells.
- Top with some more cheese and place into a casserole dish.
- Pour a ½ cup of chicken broth into the bottom of the dish.
- Bake for 30 minutes.
