I have a really busy week ahead of me. Between work and prepping for finals, this week is sure to be a doozy. Lucky for me, I have these delicious Low-carb Italian Zucchini Boats prepped and sitting in the fridge, so I can just easily pop them in the microwave to reheat.
I have to admit; historically I have never liked zucchini. Over the past year, when I was on my hard-core low-carb diet, I started experimenting with zucchini and it grew on me. Zucchini has several nutritional benefits. Not only is it low in carbs, but also it’s packed with antioxidants, vitamins and is great for your heart and digestive health.
This is probably one of my favorite zucchini recipes because it has all the same great flavors of lasagna, minus the pasta. It’s a healthier alternative that is sure to please your taste buds. These zucchinis are stuffed with ricotta cheese, Italian sausage, and marinara sauce, topped with mozzarella cheese and drizzled with alfredo sauce. This recipe can also be easily converted into a vegetarian dish by simply omitting the sausage. I recommend trying this recipe on a weekend. It’s very easy to prepare, but does involve multiple steps, so it does take a little bit of time.
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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- 4 zucchinis
- 1 lb Italian sausage
- 24 oz marinara sauce
- 8 oz alfredo sauce
- 1 cup shredded mozzarella cheese
- 15 oz ricotta cheese
- 1 tsp Italian seasoning
- 1/2 tsp oregano
- 1 dash crushed red pepper
- 1 tsp olive oil
Ingredients
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- Spray a 9x13-baking dish with cooking spray and preheat the oven to 400 degrees F.
- Rinse and pat dry 4 zucchinis. Cut off the ends of the zucchinis and then slice them down the center lengthwise. Slightly score the inside of the zucchinis and then scoop out the centers using a spoon. Lay the zucchinis in the baking dish, skin side down so that the scooped area is exposed. Lightly sprinkle with salt and bake for 15 minutes in a 400 degree F oven.
- While the zucchinis are baking, prepare the meat sauce. First, chop 1 sweet yellow onion. Drizzle a skillet with 1 tsp of olive oil and brown 1 lb of Italian sausage with the onion on medium-high heat. Once sausage is browned and completely cooked, add 1 tsp of Italian seasoning, ½ tsp of oregano, a dash of crushed red pepper and 1 clove of minced garlic. Let the garlic sweat. Lastly, mix in one 24 oz jar of marinara sauce into the sausage and spice mixture.
- After baking for 15 minutes, remove the zucchinis from the oven. Stuff the zucchinis with ricotta cheese and then pour the meat sauce over top of the zucchinis. Sprinkle with 1 cup of shredded mozzarella cheese and then drizzle the zucchinis with half a jar, approximately 8 oz of alfredo sauce. Return the zucchinis to a 400 degree F oven and bake for 20 minutes uncovered. Remove and let cool before serving.