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. Recipe from All Day I Dream About Food
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 zucchini half lengthwise and use a spoon to scoop out the seeds and some of the flesh, leaving at least 1/2 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.