Delicious keto zucchini boats stuffed with Italian sausage and two cheeses. Grilled to perfection, these Italian stuffed zucchini are an easy and healthy low carb dinner.
The zucchinis are coming, the zucchinis are coming!
I just picked the first of my summer zucchini last week. I don’t know why I am so excited about that, since I know full well that in a few weeks, my plants will be so prolific, I will feel utterly overwhelmed by them.
But there is just something so thrilling about growing your own food, even if you have to give it away by the bucketload.
That’s why it’s important to be armed with tons of keto zucchini recipes, well in advance of the onslaught. Don’t let yourself be caught unawares!
And this Stuffed Zucchini Boats recipe is one of many to come this year.
Easy Stuffed Zucchini
The great part about zucchini is that it’s super low in carbs and is delicious in both sweet and savory recipes. And stuffed zucchini boats are easy to make and wonderfully versatile.
Because summer squash like zucchini is so soft, it’s perfect for scooping out the insides to make a vessel, or a boat, for stuffing with all sorts of delicious fillings.
You can then bake them, grill them, or even air fry them.
I went the grilling route, and I pre-grilled the hollowed out zucchini to soften it. Then I stuffed it with cooked Italian sausage mixed with a little tomato paste and some Parmesan.
Then I topped it with some shredded mozzarella and place the keto stuffed zucchini back on the grill to warm through and melt the cheese.
So easy and so flavourful!
Tips for making keto zucchini boats
Zucchini boats are a fun way to serve zucchini and there are so many keto-friendly ways to stuff them. You aren’t limited to my Italian version here, so get creative and make your own delicious variations.
A few tips for making the best keto zucchini boats:
- Use zucchini that’s medium in size, about 12 to 16 ounces. Any smaller and you really can’t get enough filling in, any larger and it takes longer to cook through and has a higher carb count.
- Pre-cook your fillings, especially if you are using ground meat or sausage. Zucchini cooks quickly and may become too soft if the meat needs to be cooked through.
- If you are making grilled zucchini boats, be sure to grill the zucchini a little first to get the nice grill marks on the cut side.
- Pack your fillings in as tightly as you can. You can also mound them on top a little to really maximize the filling-to-zucchini ratio.
- Having cheese in the filling and melted on top helps the zucchini boats hold together better for serving.
Ideas for stuffed zucchini boats
Get wild and creative! Here are a few more keto-friendly ideas to get you started:
Taco-stuffed zucchini boats: Make the taco meat from my Keto Taco Pie as the filling and top with shredded cheddar cheese.
Pulled pork zucchini boats: My Keto BBQ Pulled Pork would be awesome for stuffed zucchini. You could leave it as is for a dairy-free version.
Enchilada zucchini boats: The filling from this Keto Chicken Enchilada Skillet would also make a fabulous zucchini boat recipe.
Or try this delicious looking spanakopita stuffed zucchini for a delicious vegetarian option!
More delicious keto zucchini recipes
- Zucchini Sausage Alfredo
- Keto Zucchini Fritters
- Keto Zucchini Spice Muffins
- Whole 30 Zucchini Carbonara
- Zucchini Noodle Mac and Cheese
- Zucchini Keto Pizza
Keto Grilled Zucchini Boats
- ½ lb bulk Italian sausage
- 1 tablespoon tomato paste
- 2 to 3 tablespoon water
- ½ cup grated parmesan
- ¼ teaspoon red pepper flakes
- 2 medium zucchini
- 1 tablespoon olive oil
- Salt and pepper
- 3 ounces mozzarella sliced or grated
- In a medium skillet, sauté the sausage until cooked through, breaking up any clumps with the back of a wooden spoon. Stir in the tomato paste and enough water until the mixture is saucy.
- Stir in the grated parmesan and red pepper flakes. Set aside.
- Preheat the grill to medium.
- Slice the zucchinin half lengthwise and use a spoon to scoop out the seeds and some of the flesh, leaving at least ½ inch all around. Brush the insides with oil and sprinkle with salt and pepper.
- Grill the zucchini face down until becoming tender and grill marks appear on the flesh, 5 to 10 minutes. Remove from the grill and stuff the zucchini with the sausage mixture.
- Set the stuffed zucchini back on the grill and top with the cheese. Cook until the cheese is melted and the stuffing is heated through, another 10 to 12 minutes.