When zucchinis start popping up in late summer in the garden and in markets, this recipe is a delicious, healthy, satisfying way to make use of the season’s bounty. Paleo, low carb/Keto and Whole30 friendly, this flavorful dish is sure to be a family favorite that you’ll want to make again and again!

Sausage Zucchini Boats

Course: Main Course
Cuisine: American, Italian
Keyword: keto, low carb, paleo, whole30
Servings: 4
Calories: 323kcal


  • 4 large zucchinis
  • ½ cup chicken broth
  • 1 small tomato diced
  • 3 Tbsp avocado oil
  • sea salt to taste
  • ground black pepper to taste
  • ½ small red onion chopped
  • 1 Tbsp minced garlic
  • 1 ½ tsp paprika
  • tsp chipotle powder
  • 1 ½ tsp dried oregano
  • 1 ½ tsp dried thyme
  • ½ lb Italian sausage
  • 2 Tbsp fresh parsley


  • Preheat oven to 400°F.
  • Cut zucchinis in half lengthwise.
  • Scoop out the inside of each zucchini, leaving about 1/4 inch of flesh around the perimeter (this is the boat).
  • Set aside zucchini flesh and save for another use.
  • Set zucchini boats in a baking dish, and add chicken broth in the bottom.
  • Place diced tomato in a large bowl with 2 Tbsp of the oil.
  • Add salt and pepper to taste.
  • Stir to combine.
  • In a large skillet over medium-high heat, heat remaining 1 Tbsp oil for 1 minute.
  • Add onion to the skillet and sauté until translucent.
  • Add garlic, paprika, cayenne, oregano, and thyme, and stir to combine.
  • Sauté for another minute.
  • Add sausage and cook while breaking apart with a wooden spoon until no longer pink.
  • Remove pan from heat.
  • Combine sausage mixture with tomato mixture, and add more salt and pepper, as desired.
  • Spoon the sausage-tomato mixture into the zucchini boats.
  • Bake for 25 minutes.
  • Meanwhile, chop parsley.
  • Remove baking dish from oven and sprinkle each zucchini boat with parsley.
  • Allow to cool for 5 minutes before serving.
  • At this point, zucchini boats can be frozen and served at a later date.
  • To reheat, place frozen covered dish into a cold oven.
  • Turn heat to 375°F, and bake until zucchini boat filling is hot in center, about 45 minutes.


Calories: 323kcal | Carbohydrates: 7g | Protein: 10g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 44mg | Sodium: 535mg | Potassium: 483mg | Fiber: 2g | Sugar: 3g | Vitamin A: 935IU | Vitamin C: 23mg | Calcium: 57mg | Iron: 2mg