Keto Zucchini Boats
These are our new go to dinner. No joke. We are obsessed! Already made it 3 times since I made it originally a few weeks back. We just cannot get enough. On Instagram @honestfoodie_blog, I did a highlight to make this yumminess! I am so excited to finally have this post up & running, & cannot wait to see how much you guys love it!
8-10 large zucchinis ( a lot of times it is hard to find large ones in large quantities, so I just pick the biggest I can find)
1 8oz block of cream cheese
1 cup of shredded Monterey Jack Cheese
1 pound Italian chicken sausage out of the casing
1/2 pound Spicy Italian chicken sausage out of the casing
14.5oz Chopped Roasted tomatoes
8oz tomato sauce
2 large cloves garlic minced
1/4 chopped yellow onion
2 tbsp olive oil (plus a little extra for the zucchini boats)
1 tsp oregano or pizza seasoning (plus a little extra for the zucchini boats)
1/2 tsp salt (plus a little extra for the zucchini boats)
1/4 tsp pepper (plus a little extra for the zucchini boats)
Preheat oven to 375 degrees
Makes 16-20 boats
1. In a large frying pan add in yellow onion chopped, 2 cloves garlic minced & 2 tbsp olive oil. Heat on medium high heat for 2-3 minutes to brown the onion & garlic. Then add in both chicken sausages out of the casing. Turn down to medium heat & keep breaking apart into small pieces until little to no pink. Then add in the 1 tsp of oregano or Frontier Co-Op pizza seasoning, 1/2 tsp salt & 1/4 tsp pepper. Stir until well combined, cook for another minute.
2. Then add in tomato sauce & crushed roasted tomatoes. Turn to medium high heat again & stir in the sauce & crushed tomatoes, until everything is incorporated. Then bring mixture to a simmer for 5 minutes. Then after the 5 minutes, break apart the 8 oz of cream cheese over the top of the mixture. Then let it melt in to the yummy stuffing as you stir in the cream cheese until full meted & mixed.
3. Then spray two large baking dishes with avocado oil or olive oil. Then cut each zucchini in half long ways. Then scoop out the zucchini boats seeds & middle. TIP: Hold it so that you are cradling both the top & bottom, so that the zucchini doesn't snap in half while you are scooping.
4. Then place zucchinis in the pans you sprayed as seen below. It is helpful to really squeeze them in so they cradle each other & don't fall over. Then spray the zucchinis with olive oil, & sprinkle oregano or pizza seasoning on top, as well as salt/pepper. Then divide stuffing in evenly to all the zucchinis. Sprinkle with cheese. Then bake in oven for 20-25 minutes! Our oven cooks them perfect at 25 minutes, then we place on HIGH broil for 1 minute.
Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!