My husband Marc has mentioned in the past how his dad would make zucchini boats a lot when he was growing up. So when he brought it up again this week, I took the hint that he was craving it. I would never have thought of making it, so I love how he has become my muse. Of course I had to put my own spin on it though. I whipped up these amazing Italian zucchini boats for a low carb dinner and I was so happy I did! Let me tell you, I didn’t even miss the carbs and you all know that I love them so.
The Italian zucchini boats baked for just 20 minutes to soften the zucchini and melt the cheese. I couldn’t wait to dive in when they came out! Oh wow, I fell in love. It was one of my favorite combinations of sausage, pepper and onion, but without the usual carb overload. Marc went nuts for them too, so mission accomplished! It was so fun making one of his favorite childhood dishes with my own little spin. Hope you all love it too! xoxo
These Italian zucchini boats are such a satisfying, low carb dinner loaded with sausage, roasted red peppers, onion and cheese.
- 4wholelarge zucchinihalved
- 1dasholive oil
- 1poundloose sweet Italian sausage
- 1jarroasted red peppersdrained and roughly chopped, 12 ounce size
- 1wholeoniondiced small
- 5leavesfresh basilroughly chopped
- 1pinchcrushed red pepper
- 1tablespooncorn starch
- freshly grated parmesanas needed for topping
- shredded mozzarella cheeseas needed for topping
- Pre-heat the oven to 350 and line a sheet tray with a silicone mat. Take the zucchini halves and hollow them out by scraping out the flesh with a spoon. Lay the hollowed out zucchini halves out on the sheet tray and roughly chop the flesh. Set the flesh aside. Then heat the olive oil in a large skillet with deep sides. Brown the sausage in it as you break it up. Then add the zucchini flesh, roasted peppers, onion, garlic and basil. Season the mixture with a generous pinch of the salt and pepper. The zucchini will start to release water and that's ok. Let the mixture simmer in the zucchini water for about 15 minutes, until it all almost evaporates.
- When the water is just about evaporated, add in the corn starch and stir it in well. Let it cook off and really thicken the mixture for a minute or two. Then take the pan off of the heat. Stuff each of the zucchini boats to the brim with the filling, packing it in tightly. Then sprinkle a generous amount of parmesan and mozzarella on top of each boat. Bake them for about 20 minutes, until the zucchini softens and the cheese is melted. Serve immediately and enjoy!