Ingredients

The following ingredients have 8 Servings
  • 3 to 4 medium zucchini (cut in half)
  • 1 cup Italian seasoned bread crumbs ((read how to make these keto friendly))
  • 1 pound spicy Italian sausage
  • 1/4 cup Parmesan cheese
  • 2 eggs
  • 4 cloves garlic (minced (divided - some for the filling, some for the sauce))
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 28 ounces crushed tomatoes
  • 1 tablespoon dried sweet basil
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon sugar ((to taste))
  • 1 cup mozzarella (shredded)

Instruction

  • Preheat your oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
  • Scoop out the insides of the zucchini with a spoon or melon baller, leaving about 1/4 inch around the outside of the zucchini. Chop up the zucchini that you pulled out.
  • Combine half the chopped zucchini (see note), bread crumbs, sausage (raw), cheese, eggs, parsley, 2 minced garlic cloves, salt and pepper in a large bowl.
  • Fill the zucchini with the mixture, place onto the prepared baking sheet, and bake for 40 minutes.
  • While the zucchini cooks, make a sauce. Heat oil in a sauce pan. Add 2 minced garlic cloves and sauté for about 30 seconds. Then add in the crushed tomatoes. Bring to a boil, and then reduce to a simmer. Add in the basil, oregano, salt, and pepper. Continue simmering for 15 minutes. At the end of the simmering time, taste the sauce. If it seems a little tart, add a teaspoon of sugar. This will even out the acidity of the canned tomatoes without making the sauce sweet.
  • After 40 minutes, top the zucchini with the sauce and mozzarella cheese. Put it all back in the oven for 10 to 15 minutes.