Sausage Pizza Zucchini Boats

Sausage Pizza Zucchini Boats

Pizza. We love it. Not even gonna lie. But if we’re being honest, there is no such thing as a healthy pizza crust. That’s okay because our Sausage Pizza Zucchini Boats taste just like a sausage pizza, minus the carbs and unhealthy part.

Seriously, if you can brown some ground turkey and work a blender, you’re half way there. On the table in about 45 minutes, it’s a healthy new tradition for pizza night.

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Sausage Pizza Zucchini Boats

Sausage Pizza Zucchini Boats

  • Author: Fresh. Out.
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 8 Servings 1x
  • Category: Entree, Main Course
  • Method: Stove Top, Baking
  • Cuisine: Italian
  • Diet: Gluten Free

Description

Sausage Pizza Zucchini Boats are a healthy new tradition for pizza night.


Scale

Ingredients

For the Sauce

  • 8 ounces baby bella mushrooms, trimmed and diced
  • 3 large garlic cloves, minced
  • 1 bell or cubanelle pepper, diced
  • 1 small yellow onion, diced
  • 1 14.5-ounce can fire roasted tomatoes with liquid (no salt or seasoning added)
  • 1 tsp extra-virgin olive oil
  • 3/4 tsp Italian Seasoning
  • 1/2 tsp red wine vinegar
  • 1/2 tsp Lakanto Classic Sweetener
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper

For the Sausage

  • 1 pound ground turkey (93% lean)
  • 1 tsp red wine vinegar
  • 1 tbsp dried parsley
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp paprika
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes (more if you like it hot)
  • 1/4 tsp whole fennel seeds

For the Boats

  • 4 zucchinis, each 8-9″ long (go for the fat ones)
  • 1/2 cup low moisture mozzarella cheese
  • 1/2 cup shredded parmesan cheese (fresh shredded, not canned grated)
  • 1/4 cup water
  • 1 tsp extra virgin olive oil

Instructions

For the Zucchini

  1. Trim the ends of the zucchini stems then cut the zucchini in half lengthwise. Use a teaspoon or melon baller to gently scoop out the seeded flesh, leaving a shell about 1/4″ thick. Discard the scooped flesh or use in another recipe (like maybe dessert).
  2. Sprinkle the cut side of the zucchini with a pinch of ground black pepper, then flip and brush the skin side with oil. Sprinkle the skin side with a pinch of salt. 
  3. Pour 1/4 cup of water into the bottom of a 9 x 13″ nonstick baking pan, and arrange zucchini halves close together, cut side up. Set aside.
  4. Combine the mozzarella and parmesan cheese in a bowl and set aside.

For the Sausage

  1. Thoroughly combine all spices in a large bowl then add turkey and vinegar.
  2. Mix with a silicone spatula or by hand until seasoning is well distributed. 
  3. Transfer to a large nonstick sauté pan over medium heat and press down in an even layer. Once the first side is browned, flip and break into pieces. Continue cooking until fully browned with no pink remaining. Remove from heat once cooked.

For the Sauce

  1. While the sausage is cooking, combine the tomatoes with their liquid, vinegar, spices, and Lakanto in a blender or food processor. Pulse several times to break down the tomatoes but still leave some chunky consistency. 
  2. Heat a medium sauté pan over medium heat and add the oil and onions. Cook until translucent, about 5 minutes, stirring as needed. 
  3. Add the mushrooms and cover. Cook 2-3 minutes then flip. Repeat again after 2-3 minutes. 
  4. Add the diced pepper and minced garlic, stir, and cook just until fragrant, about a minute. Remove from heat. 
  5. By now, the sausage should be cooked. Reserve 1/2 cup of the sauce and add the rest to the cooked sausage along with the vegetables. Stir to combine and coat evenly. 

Putting it Together

  1. Use a tablespoon to pack the sausage mixture into the prepared zucchini boats, mounding in the center (any leftover mixture can be refrigerated in a glass airtight container up to four days). Top with about a tablespoon of sauce per boat. 
  2. Sprinkle the stuffed zucchini boats with the cheese mixture, cover the pan with foil, and bake for 20 minutes (25-30 minutes if you like mushy zucchini), then switch oven to broil. Return zucchini boats to oven and broil until cheese is golden and bubbly. Let rest 5 minutes then serve immediately.

Notes

Nutrition Estimate Per Serving (1 ZUCCHINI BOAT) – Calories: 174.8, Fat: 7.5g, Saturated Fat: 3.1g, Polyunsaturated Fat: .4g, Monounsaturated Fat: .8g, Cholesterol: 46.9mg, Sodium: 436.1mg, Potassium: 732.6mg Carbohydrates: 12.2g total/9.4g net, Fiber: 2.8g, Sugar: 6.5g, Protein: 15.9, Vitamin A: 54.4%, Vitamin C: 80%, Calcium: 18.3%, Iron: 10.3% (based on 2,000 calorie diet). 

Keywords: ZUCCHINI BOATS, ITALIAN SAUSAGE, KETO, LOW CARB, GLUTEN-FREE, GRAIN-FREE, HIGH PROTEIN, ZUCCHINI PIZZA

SAUSAGE PIZZA ZUCCHINI BOATS
SAUSAGE PIZZA ZUCCHINI BOATS

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