Pizza Stuffed Zucchini Boats (Edit recipe)

Pizza is ALWAYS a good idea, and these low-carb keto zucchini boats are no exception! Not only are they delicious, they're quick and easy too!

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	768
Fat:	36 g
Carbohydrates:	9 g
Protein:	69 g
Cholesterol:	120 g
Sodium:	1590 mg
Fiber:	2 g
Sugars:	3 g
Calculated for total recipe.

by Bonafide Provisions

View original recipe

Serves: 4-5

Ingredients

4-5 Zucchini, medium sized
1 lb Mild Italian Sausage
.5 Yellow Onion, diced
1 Red Bell Pepper, small, diced
2 cups Spinach
1-1.5 cups Bone Broth Marinara Sauce (click for recipe)
1 cup Mozzarella Cheese
.25 cup Parmesan Cheese, freshly grated
fresh Basil, for topping

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375 degrees Fahrenheit. Spray baking dish with avocado oil or line baking sheet with parchment paper.
Cut each zucchini long ways, then use a small spoon or melon baller to move the insides, leaving a border around the edge to keep the stuffing in. Sprinkle Celtic sea salt on inside of zucchini and set aside.
Place pan over medium heat, and brown sausage. Once sausage is almost done add onion, bell pepper, and spinach, and cook for 5 -7 minutes, or until veggies are tender and spinach is wilted.
Take a paper towel and remove excess moisture from zucchinis, then spoon in sausage mixture. Pour bone broth marinara over the zucchini boats, then top with cheese.
Place in the preheated oven and bake for 20-25 minutes, then turn on the broiler to get the cheese extra bubbly and delicious.
Remove from oven and serve with fresh chopped basil