Zucchini Boats


4 Medium zucchini
1/4 Cup marinara sauce
1 teaspoon oil
1/2 small onion, finely diced
3 cloves garlic, minced
1/2 Cup diced red bell pepper
2 Roma tomatoes, diced
14 ounces Italian sausage (or other meat)
1/2 Cup shredded mozzarella
2 Tablespoons grated Parmesan cheese
Salt and pepper, to taste


Bring a large pot of water to boil while also preheating the oven to 400 degrees F.

Cut the zucchini in half lengthwise and scoop out the flesh using a spoon, so each zucchini boat is about 1/4-inch thick.

Put the zucchini in the boiling water and let them cook for a minute, then remove.

Lightly grease a 9×13 baking dish, cover the bottom of the dish with marinara sauce.

Brown the sausage and crumble while cooking. Once browned thoroughly, set aside. Add oil to the pan. Add onion, garlic, and bell pepper and cook on medium-low heat for 2-3 minutes. Add sausage, salt and pepper and let cook for another 2-3 minutes.

Scoop the sausage mixture into the zucchini (each should hold about 1/3 cup). Top each zucchini with tomatoes, a tablespoon of mozzarella, and Parmesan cheese.

Cover with foil and bake for 35 minutes, or the cheese is melted.

I can’t wait to try these with all different kinds of meats. I think it’ll be a great way to enjoy a Paleo way of eating without feeling like you’re missing noodles or bread. Those dreaded carbs.

Now if you are eating strict Paleo, just leave off the cheese.

This recipe is courtesy Dawn Wells at Blogging Mom of 4.