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
- 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
- ⅛ 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.
- 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.