Stuffed Grilled Keto Zucchini Boats

A low-carb and keto-friendly recipe for stuffed zucchini "pizza" with Italian sausage and ground sirloin topped with melted cheese.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 8

Total Time 18

Servings servings

Calories 453kcal

Author Amee

4 medium zucchini cut in half length-wise
olive oil cooking spray
½ lb ground sirloin beef
½ lb mild Italian sausage
1 clove garlic finely minced
½ cup low-carb Marinara sauce I used Pomi marinara in the carton, but any low-carb/keto-friendly sauce will work here.
salt and pepper to taste
4 oz shredded Italian cheese blend or mozzarella cheese
optional: freshly chopped Italian parsley for garnish

Heat a large skillet over medium heat and spray with olive oil.
Add the ground sirloin and ground Italian sausage to the skillet and cook for 7-10 minutes, stirring occasionally, until cooked through.
Drain any fat from the meat, add it back to the skillet, and stir in the garlic. Cook for about a minute until the garlic is soft.
Stir in the marinara sauce and season with salt and pepper, to taste. Simmer for 1-2 minutes more, remove from the heat, and set aside.
Preheat the grill to medium heat.
Slice the zucchini in half, lengthwise. Use a small spoon to scoop out the seeds and hollow out the center. Spray the zucchini boat shells with olive oil spray and season with salt and pepper.
Grill cut side down 3 to 4 minutes on medium direct heat.
Remove the zucchini boats to a baking sheet, fill with the beef mixture, sprinkle with shredded cheese and carefully place them back on the grill using a wide spatula, close the cover and cook for 3-4 minutes more until the cheese is melted.

For extra Italian flavor or a substitution for fresh parsley, sprinkle the stuffed zucchini with Italian seasoning before topping it with cheese.
I love the texture of the zucchini in this grilled version, but you can bake them, too! To bake the zucchini boats, preheat the oven to 400 degrees F. Follow the directions to cook the filling. Place the zucchini boats into a casserole dish sprayed with olive oil spray. Fill with stuffing and sprinkle with cheese. Bake for 20-25 minutes until the zucchini is tender and the cheese is melted.
Make the filling in advance and store it in an airtight container in the fridge. Reheat in the microwave for about 2 minutes and use as directed.