Ingredients
Equipment
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Method
- Heat the oven to 400°F. Halve the zucchini lengthwise and scoop out the centers with a spoon, leaving a shell about a quarter inch thick. Chop the scooped flesh.
- Place the shells cut side up in a baking dish, brush with half the olive oil, sprinkle with salt, and bake 10 minutes.
- Meanwhile, heat the remaining olive oil in a skillet over medium-high heat. Add the sausage and cook, breaking it up, until browned, about 8 minutes. Drain excess fat.
- Add the chopped zucchini flesh and minced garlic and cook until the moisture evaporates, 4 to 5 minutes. Stir in the crushed tomatoes and oregano and simmer 2 minutes.
- Pat any liquid from the zucchini shells, then pack the sausage filling into them. Top with mozzarella and parmesan.
- Bake 15 to 18 minutes, until the cheese is melted and golden. Scatter with basil and serve two boats per person.
Nutrition
Notes
Net carbs: 7 g per serving of two boats (total carbs minus fiber). Refrigerate up to 3 days; reheat in a 375°F oven or air fryer for 8 to 10 minutes. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.