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  • 3 whole zucchini
  • 1 yellow onion, chopped
  • 1 tbs minced garlic
  • 1 tbs grass fed butter
  • 1/2 – 3/4 lb sweet Italian Sausage (nitrite free)
  • 1/4 cup shredded Parmesan
  • 1/4 cup shredded mozzarella
  • 1/2 cup marinara sauce
  • 3 tbs chopped fresh basil
  • salt and pepper to taste


Preheat oven to 350. Cut ends off zucchini and cut in half lengthwise. Scoop out insides of zucchini almost to skin, keeping the structure of the zucchini intact. Chop zucchini pulp. Heat butter in pan on medium heat and add chopped onion to pan. Saute’ onion about 5 minutes or until beginning to get translucent. Add garlic, chopped zucchini, and sausage to pan. Cook until sausage is cooked throughout. Place cooked mixture in a strainer and allow excess liquid to drain. Salt and pepper mixture to taste. Mix 2 cheeses together in a bowl. Place zucchini boats in a pan covered in unbleached parchment paper. Mix marinara sauce with cooked sausage mixture. Sprinkle each with cheese. Bake at 350 for 30 minutes or until cooked throughout and tender. Sprinkle with fresh basil before serving.

Each zucchini boat contains approximately 210 calories, 15g fat, 6g saturated fat, 39mg cholesterol, 475mg sodium, 9.4g carb, 1.9g fiber, 5.2g sugar, and 9.3g protein.

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