Makes 2 Servings
Macros: 344 Cal, Fat 26g, Carbs 12g, Fibre 3g, Protein 16g
2 Zucchini (medium)
149 grams Pork Sausage
1 Garlic (cloves, minced)
1/2 tsp Italian Seasoning
1/3 cup Tomato Sauce
43 grams Mozzarella Cheese (grated)
1/4 cup Mushrooms (thinly sliced)
1/8 Green Bell Pepper (chopped)
1 tbsp Red Onion (chopped)
Preheat the oven to 375ºF (190ºC) and line a baking sheet with parchment paper.
Scoop the seeds out of the zucchini and discard. Place the zucchini on the prepared baking sheet cut side up.
In a pan over medium-high heat brown the sausage. Drain the excess dripping from the pan. Add the garlic and Italian seasoning and cook for another minute. Add the tomato sauce and stir to combine.
Divide the sausage mixture between the scooped out zucchini. Top with cheese, mushrooms, bell pepper, and onions. Bake for 23 to 25 minutes or until the cheese has melted and the zucchini is tender. Divide between plates and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is two zucchini boats.
Dairy-Free: Use a dairy-free cheese.
More Flavour: Use mild Italian or spicy sausages.
No Pork Sausage: Use chicken or turkey sausages instead.