Sausage Stuffed Zucchini Boats

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A low carb dish is the perfect meal to have between Christmas and New Years. This recipe is perfect for your family or can be made smaller to have supply the low carb appetizer for your family affair.

A simple recipe during the holiday season is key because everyone is busy wrapping presents, prepping their meals for the entire family, and of course rushing to have your house in tip top shape.

If you are preparing appetizers for your family this week here are a few of my favorite low carb appetizers that are simple to make and will please your crowd.

This recipe requires barely any effort but has delicious flavors.

If you are preparing this for your family dinner, make sure you pick up more than just one zucchini. This recipe is will make dinner for one person. Be sure to pick up a medium zucchini. I use the small zucchinis when I am shredding or making zoodles, but a medium zucchini is perfect for stuffed. Be sure to wash, cut, and remove out the seeds. You want a perfect cradle for stuffing.

A melon balling works best for this step.

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Baking your zucchini before stuffing will make your succhini tender without cooking the grease of the sausage into your vegetable.

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I used sweet Italian sausage when I created mine, however you are not confined to one sausage. This recipe is perfect for choosing your favorite. My fiancé would love if I made this would hot Italian sausage. If you want a cleaner recipe, use turkey sausage. That is staple in our home.

I am partial to this Pampered Chef Chopper because it’s durability.

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Chop and sauté’ the sausage before stuffing your piping hot zucchinis. 

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To create the best flavor to your zucchini adding the cheese topping will create the perfect presentation and flavor.

Cut, serve, and enjoy this guilt free meal.

Sausage Stuffed Zucchini

Ingredients

  • 1 medium zucchini
  • 1 Tablespoon of avocado oil (or oil of choice)
  • 1/4 teaspoon of freshly cracked applewood smoked sea salt (or plain sea salt)
  • 1/8 teaspoon of fresh cracked green peppercorn pepper (or black pepper)
  • 1/4 lbs. of sweet Italian sausage (or regular/spicy sausage)
  • 1/4 cup of Sartori Tuscan reserve blend shaved (we used parmesan & Fontina but can use any type of cheese you want)

Directions

1. Wash the zucchini thoroughly. Cut the ends of zucchini off and discard. Halve the zucchini lengthwise and then half the 2 slices leaving you with quarter pieces of equal size. With a teaspoon or melon baller scoop out the seeds (soft middle if no seeds). Toss the halves of zucchini in avocado oil and sprinkle with salt and pepper.

2. Preheat oven to 450 and line a baking pan with foil. Place zucchini flat side down on foil and roast for 20-25 minutes until tender. I prefer a slight char/caramelization but tender is the main goal.

3. For the sweet Italian sausage, place the pan (couple drops of avocado oil if not non-stick) and brown till no longer pink. Use a meat crusher to achieve small sausage bits which make for easier work during plating. Top with cheese and serve.

*if plating as bite-sized, I suggest cooking the sausage in bite-size pieces to help with plating.

 

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