Craving homey Italian comfort food without the carbs? Keto Stuffed Zucchini with Italian Sausage will definitely do the trick. Start by scooping out your zucchini "boats" and roasting. Next, saute all your Italian faves - sausage, onion, red pepper, garlic - together with fresh spinach and low-sugar marinara. Cover with cheese and bake until bubbly. Garnish with fresh basil and serve.
1lbItalian sausage casings removed and broken into small pieces
1mediumsweet onion diced
1mediumred bell pepperdiced
½cshredded mozzarella cheese
2tbspfinely grated parmesan cheese
Heat the oven to 350°F.
Slice the zucchini lengthwise. With a spoon or melon baller, remove the pulp from the zucchini; coarsely chop the pulp and set aside. Rub the zucchini halves, inside and out, with 1 tbsp oil, then sprinkle each side with salt and pepper. Lay the zucchini, cut side up, in a baking dish. Transfer to the oven and bake 15 minutes.
Heat a saute pan over medium high heat. Add the remaining tbsp of oil and heat until it shimmers. Add the sausage to the pan and cook, stirring frequently to break up the pieces, until the fat is rendered the sausage is no longer pink, 5-6 minutes. Add the zucchini pulp to the sausage and saute, stirring occasionally, until the pulp releases most of its water content, 6-7 minutes.
Add the onion and bell pepper; saute, stirring occasionally, until the onion is translucent, 6-7 minutes. Add the italian seasoning and garlic and saute, stirring frequently, 1 minute more. Stir in the spinach and toss frequently until it barely wilts.
Add ½ c marinara to the sausage and vegetables and mix until well combined.
Scoop the sausage and vegetable mixture into the zucchini boats. Spoon the remaining marinara sauce evenly over the zucchini, then sprinkle mozzarella cheese on top. Return to the oven and bake 10-15 minutes longer, or until the cheese is melted and bubbling and the zucchini is tender.
Top the zucchini boats with finely grated parmesan cheese and chopped basil and serve immediately.