These Italian Zucchini Boats are flavor packed and make a quick, healthy and fun dinner! They’re also perfect to meal prep ahead of time for busy nights and are totally dairy-free, grain free, keto, paleo and Whole30 compliant, and Low FODMAP.
Ah the versatility of zucchini – I love it! From everyones favorite zucchini carbonara to bacon zucchini fritters, to dessert-y chocolate chip zucchini muffins, it’s a healthy cooking and baking rockstar.
Zucchini boats are awesome in so many ways. Healthy (and fit with so many diets!) filling, easy, and also perfect for meal prepping.
Since I’m currently on a Low FODMAP diet for gut issues in addition to paleo, you’ll see that I omitted garlic and onion from this recipe in favor of garlic infused oil. Feel free to make the subs you want based on what you love, because this recipe is very forgiving!
For example, if you’re doing the Whole30 and don’t have compliant sausage on hand – it works well with ground beef too. If you don’t eat pork, chicken or turkey sausage will be delicious! And if you’re doing dairy, feel free to swap the coconut cream for heavy cream, and sprinkle some cheese on top!
What You Need to Make Paleo Zucchini Boats
Remember that if you can sub in the ingredients that work best for your needs and desires. Here’s everything you’ll need to make these hearty Italian zucchini boats:
- Zucchini (of course!)
- Garlic infused olive oil, or other oil
- Red bell pepper
- Italian sausage or ground meat
- Sea salt and black pepper
- Dried Oregano
- Dried Basil
- Red Pepper flakes
- Marinara sauce (Whole30 and Low FODMAP, if needed)
- Coconut cream or milk (optional)
- Nutritional yeast (optional)
- Parsley or basil for garnish
How to Make Italian Zucchini Boats
Preheat your oven to 375° F. Cut your four zucchini lengthwise and scoop out the insides with a spoon. Discard the inside of one and finely chop the rest. Drain it in paper towel and set it aside.
Place the zucchini shells face up on a baking sheet, brush with oil and sprinkle with sea salt. Heat a large skillet over medium high heat and add the oil. Cook the bell peppers and chopped zucchini (insides) for about a minute, seasoning with salt and pepper.
Add in the meat and spices, and cook, stirring, to brown the meat. Stir in the marinara, coconut cream and nutritional yeast and cook to heat through. Taste and season as desired.
Scoop the filling into the zucchini boats, using up all or most of it. Bake for about 15 minutes or until the zucchini is tender, then serve right away.
How to Meal Prep Zucchini Boats
If you’re like me and have no time to make dinner on weeknights, meal prepping is your friend! You can prepare the zucchini and filling ahead of time, then stuff and bake right before serving dinner.
Stuffing the zucchini and baking it will take about 20 minutes total – which is basically the amount of time I typically have on a weeknight to prepare dinner. Score for meal prepping!
Just make sure you store the zucchini and filling separately, both in tightly lidded containers. You can gently blot the zucchini before filling as they might be a bit watery while in the fridge.
I hope you’re ready for a tasty, filling dinner that will give you just another reason to love zucchini! Grab your ingredients and let’s get started – enjoy!
Italian Zucchini Boats {Paleo, Whole30, Keto}
Italian Zucchini Boats {Paleo, Whole30, Keto, Low FODMAP}
Ingredients
- 4 medium zucchini
- 1 tbsp garlic infused olive oil or other cooking fat
- 1 red bell pepper diced
- 1 lb ground meat of choice - Italian sausage turkey or chicken sausage, ground beef, etc.
- Sea salt and black pepper
- 1 tsp oregano
- 1/2 tsp dried basil
- 1/4 tsp or more red pepper flakes (optional)
- 1 1/2 cups marinara sauce sugar free and low FODMAP, if needed
- 1/4 cup coconut cream or full fat milk, optional
- 1-2 Tbsp nutritional yeast optional, for flavor
- Fresh minced parsley or basil for garnish
Instructions
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Preheat your oven to 375° F. Cut the zucchini in half lengthwise and use a spoon to scoop out the insides. Discard the inside of one of the zucchinis and finely chop the inside of the remaining 3. Place in a paper towel and squeeze out excess water.
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Place zucchini on a baking sheet face up and sprinkle all over with sea salt. Heat a large skillet over medium high heat and add the oil. Add the chopped zucchini and bell pepper and cook, stirring, for one minute.
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Crumble in the ground meat into the hot skillet and sprinkle with sea salt and black pepper (skip if you’re using sausage) oregano, basil, and red pepper flakes.
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Cook, stirring to break up lumps, until browned. Stir in the marinara sauce, coconut cream, and nutritional yeast (if using). Stir and cook to heat through and blend flavors. Taste and season to preference with sea salt, black pepper, or more red pepper flakes.
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Remove from heat and fill the zucchini with the zucchini-meat mixture. Depending on the size of your zucchini, you might have leftover filling. Mine were medium in size and I had just the right amount.
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Bake in the preheated oven for 15 minutes or until zucchini is tender. Garnish with fresh herbs if desired and serve right away. Leftover filling can stored in an airtight container in the refrigerator for up to 3-4 days. Enjoy!
Nutrition
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Want More Paleo Zucchini Recipes? Try One of These!
Sesame Almond Butter Zucchini Noodles
Citrus Grilled Shrimp and Zoodles
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