The Best Gluten Free Zucchini Boats

4.86 from 7 votes

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. Low carb and keto friendly, this recipe will be a family favorite for sure!

Prep Time10

Cook Time35

Course: Dinner, lunch

Cuisine: American

Keyword: easy dinner, healthy dinners, keto, low carb, lunch prep, meal prepping, simple recipes, zucchini boats, zucchini recipes

Servings:

Calories: 332kcal

Author: Alaina Hinkle

Ingredients

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 8 oz 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
14.5 oz Chopped Roasted tomatoes
8 oz 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

Instructions

Preheat oven to 375 degrees
Spray two large baking dishes with avocado oil or olive oil. 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.
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.
Bake at 375 for 23 minutes. While they are baking get your stuffing ready.
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.
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. Let simmer for 5 minutes again.
Take your stuffing off heat to have it start to thicken a bit. It is okay if you don't have time to do that. When you stuff your boats just scoop out your meat mixture with the liquid it will still be great the boats will cradle any liquid and its okay if they go over a bit. If you reserve stuffing you will see it will thicken the next day and I will have instructions for how to heat when you have prepped the mixture.
After 23 minutes is up, divide stuffing in evenly to all the zucchinis. Sprinkle with cheese. Then bake in oven 5 minutes and then switch to high broil for 5 minutes. Then serve!

Nutrition