Sausage and Veggie Stuffed Zucchini Boats
Zucchini boats stuffed with flavorful sausage and fresh veggies makes for a tasty low carb meal that you can serve for breakfast, lunch or dinner!
Servings: 8 servings
Equipment
Ingredients
- 4 zucchinis medium to large size
- 8 ounces mushrooms
- 1/2 large yellow onion
- 1 bell pepper yellow recommended, stem and seeds removed
- 1 pound ground pork
- 4 cloves garlic minced
Instructions
- Using a rounded teaspoon or melon baller, scoop out insides of 4 zucchinis leaving a wall that's about 1/4 inch thick. Put all of the zucchini you scooped out in a food processor.
- Add 8 ounces mushrooms, 1/2 large yellow onion, and 1 bell pepper to the zucchini in the food processor. Pulse until you achieve somewhere in between a diced and chopped size. Add 4 cloves garlic and pulse once more to combine.
- In a large sauté pan, cook 1 pound ground pork over medium high heat. When it's about halfway in between raw and dark and crumbly, add all of the veggies from the food processor. Stir well to combine and continue cooking until the meat is crumbly.
- While the sausage is cooking, preheat the oven to 400°F.
- Add the zucchini boats to a baking sheet. Fill with sausage mixture. Cook in preheated oven until heated through, about 10-20 minutes.
Nutrition
Calories: 178kcal | Carbohydrates: 5g | Protein: 11g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 41mg | Potassium: 546mg | Fiber: 1g | Sugar: 3g | Vitamin A: 660IU | Vitamin C: 38mg | Calcium: 26mg | Iron: 1.1mg
