Marta Flinn
This easy to make Spicy Italian Turkey Sausage Zucchini recipe is both delicious and nutritious! They are jammed packed with flavors, you’ll completely forget that you are eating healthy.
Are you looking for an easy, healthy lunch or dinner that your whole family, friends or roommates can enjoy? Put that snack down and make yourself some Spicy Italian Turkey Sausage Zucchini Boats!
This quick and easy recipe is so fun to make. You can have everyone join in on the fun when it’s time to stuff the zucchinis with the turkey!
What better way then to fuel our bodies then with delicious and nutritious food! This easy to make, low carb Spicy Italian Turkey Sausage Zucchini Boats are seriously so good, you wont even think twice about the fact that they are good for you!
Keto Friendly!
Yes! This recipe is a keto recipe. They remind us of meatballs subs but without the carbs! UHM YESSSS!!!! We love to make a handful of them for meal prep during the week. Because lets face it somedays we just don’t want to cook. They freeze beautifully. So you can pop one out any time during the week.
Instructions
Preheat oven to 400*F degrees. Line a baking sheet with parchment paper.
Slice zucchini lengthwise. Place zucchini on baking sheet. Drizzle olive oil and sprinkle himilayan salt over the zuccini. Roast zucchini in the oven for 17-20 minutes or until soft.
While the zucchini is roasting, in a mortar combine minced garlic, pinch of salt and Italian seasoning, mash until a paste like consistency.
Heat about 2 tablespoons of olive oil in a skillet over medium high heat. Add diced onions, saute until they become soft and slightly translucent. Then add garlic paste. Allow a minute or two to fragment into onions.
Add spicy Italian turkey sausage, and cook until almost cooked throughly. Breaking apart the meat with a spatula. Add a small pinch of salt, garlic powder and Italian seasoning.
Make room at the center of the pan, and add in tomato paste. Gently work it through the meat, until well combined. Add about 3/4 cup of mozzarella cheese and almost all of the Parmesan cheese. Mix until melted into meat.
Once zucchini is done roasting, use a paper towel to pat out any moisture. Then using a spoon scoop out the centers of the zucchini to make wells.
Stuff the sausage into the zuccchini. Sprinkle mozzarella cheese and Parmesan cheese on top.
Put back in the over for an additional 8-15 minutes until the cheese has melted and there is a light brown top.
Serve warm. Drizzle a few more flakes of Parmesan cheese. You are ready to enjoy this delicious dish!
Nutritious and Delicious!
Who said healthy food had to be boring! We have already had two this week!! I hope you enjoy this easy to make Low Carb Spicy Italian Turkey Sausage Zucchini Boat recipe. If you try this recipe out please make sure to let us know! We would love to hear what you think.
XoXo,
Low Carb Spicy Italian Turkey Sausage Zucchini Boats
This easy to make Spicy Italian Turkey Sausage Zucchini recipe is both delicious and nutritious! They are jammed packed with flavors, you'll completely forget that you are eating healthy.
- 2 yellow zucchinis
- 2 green zucchinis
- olive oil
- salt
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 tbsp Italian seasoning
- 1-1.25 lbs Spicy Italian Turkey Sausage
- 6 oz tomato paste
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Preheat oven to 400*F degrees. Line a baking sheet with parchment paper.
Slice zucchini lengthwise. Place zucchini on baking sheet. Drizzle olive oil and sprinkle himilayan salt over the zuccini. Roast zucchini in the oven for 17-20 minutes or until soft.
While the zucchini is roasting, in a mortar combine minced garlic, pinch of salt and Italian seasoning, mash until a paste like consistency.
Heat about 2 tablespoons of olive oil in a skillet over medium high heat. Add diced onions, saute until they become soft and slightly translucent. Then add garlic paste. Allow a minute or two to fragment into onions.
Add spicy Italian turkey sausage, and cook until almost cooked throughly. Breaking apart the meat with a spatula. Add a small pinch of salt, garlic powder and Italian seasoning.
Make room at the center of the pan, and add in tomato paste. Gently work it through the meat, until well combined. Add about 3/4 cup of mozzarella cheese and almost all of the Parmesan cheese. Mix until melted into meat.
Once zucchini is done roasting, use a paper towel to pat out any moisture. Then using a spoon scoop out the centers of the zucchini to make wells.
Stuff the sausage into the zuccchini. Sprinkle mozzarella cheese and Parmesan cheese on top.
Put back in the over for an additional 8-15 minutes until the cheese has melted and there is a light brown top.
Serve warm. Drizzle a few more flakes of Parmesan cheese. You are ready to enjoy this delicious dish!
Serving Size: 2 Zucchini Boats, 446.48 calories
Tip: Afraid of working with hot zucchini once it’s out of the oven. You can pre scoop the centers of he zucchini before you put them in the oven. Add a little of salt and pepper. Then place in he oven.
Store in an air tight container up to 5 days
Or freeze in a freeze face air tight container for up to 4-5 months. Let thaw before reheating in a microwave or oven at 400*F for about 15-20 minutes!
Made the recipe? Tag us on Instagram @deliciouslymarta #tastiestlife
Hi! Love the Zucchini boats, I always try to use different stuffings, this one sounds really tasty!
Zucchini boats are such a fun easy, healthy meal to make! Isn’t it great that there are so many options!!! Thank you Chef Kreso!
Mmm! This will be a good recipe to have on hand for the glut of zucchini I’m going to be over run with 😉
We plan making some this week for a small three day meal prep! We always enjoy making these stuffed zucchinis! I hope you enjoy them as well!!