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5 from 4 votes

Low Carb stuffed Zucchini Boats

Enjoy this low carb stuffed zucchini boats recipe in minutes. It is stuffed with flavorful Italian sausage, marinara and lots of cheese.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: Low Carb stuffed Zucchini Boats
Servings: 4
Calories: 578kcal
Author: Eating on a Dime


  • 4 medium zucchini
  • 2 tsp Olive Oil
  • 1 LB Ground Italian Sausage
  • ½ Onion Diced
  • 1 tsp Minced Garlic
  • 1 tsp dried Italian Seasoning
  • ½ tsp Salt
  • ½ tsp Pepper
  • 1 can Crushed Tomatoes 15 oz.
  • ¾ cup Mozzarella Cheese shredded
  • Fresh Parsley chopped (optional)


  • Preheat the oven to 400 degrees F.
  • Cut the zucchini in half lengthwise and trim off the ends. Then carefully scoop out the seeds of the zucchinis with a spoon.
  • Place the zucchinis in a 9X13 baking pan with the skins on the bottom of the pan. Drizzle the olive oil over the zucchinis. Bake for 12-15 minutes until the zucchini is soft.
  • While the zucchini is baking, prepare the meat mixture.
  • Brown the sausage and the onion in a large pan over medium high heat. Break up the sausage with a spatula and cook for 4-5 minutes until all of the sausage has been browned. Drain off the excess grease.
  • Then add in the minced garlic and cook for 1 minute.
  • Stir in the crushed tomatoes, Italian seasoning, salt and pepper.
  • Then spoon the meat mixture into the zucchini shells and top with the shredded mozzarella cheese.
  • Bake for an additional 5 minutes to melt the cheese.
  • Top with the fresh parsley and enjoy!


Calories: 578kcal | Carbohydrates: 24g | Protein: 27g | Fat: 43g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 103mg | Sodium: 1530mg | Potassium: 1429mg | Fiber: 6g | Sugar: 14g | Vitamin A: 971IU | Vitamin C: 57mg | Calcium: 239mg | Iron: 5mg