Ingredients
Zucchini Boats
- 3 Zucchinis
- Olive oil (for brushing)
Meatballs
- 1 pound Italian sausage
- 1 egg
- 1/2 cup grated Parmesan cheese
Toppings
- 1 cup Keto spaghetti sauce
- 6 slices Provolone cheese, cut in half
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F and line 2 baking sheets with parchment paper to prevent sticking and to make cleanup easier.
- Prepare Zucchini Boats: Cut off the ends of the 3 zucchinis and slice each lengthwise into halves. Use a spoon to scoop out the seeds and some flesh from the center of each half, creating room for the meatballs to sit inside. Place the zucchini boats on one of the prepared baking sheets and brush them lightly with olive oil to help them roast nicely.
- Make Meatball Mixture: In a large bowl, combine 1 pound of Italian sausage, 1 egg, and 1/2 cup of grated Parmesan cheese. Mix thoroughly using your hands until the ingredients are fully incorporated and form a sticky mixture suitable for rolling into meatballs.
- Form Meatballs: Roll the meat mixture into 24 small meatballs, about bite-sized, and place them on the second prepared baking sheet ensuring they are spaced apart to cook evenly.
- Bake Meatballs and Zucchini Boats: Place both baking sheets with zucchini boats and meatballs in the preheated oven. Bake for 16-18 minutes, or until the meatballs reach an internal temperature of 165°F and the zucchini boats are fork-tender according to your preference.
- Heat Spaghetti Sauce: While baking, pour 1 cup of keto-friendly spaghetti sauce into a large pan and gently warm it over medium heat to prepare for assembly.
- Remove Excess Liquid from Zucchini: Once baked, check the zucchini boats for any excess liquid that may have pooled in the center and discard it to prevent sogginess.
- Assemble Subs: Spoon a layer of warmed spaghetti sauce over each zucchini boat, then top with 4 baked meatballs. Add another layer of sauce over the meatballs, followed by 2 halves of provolone cheese slices per sub to cover the meatballs and sauce evenly.
- Melt Cheese: Return the assembled zucchini meatball subs to the oven just long enough to melt the provolone cheese, about 3-5 minutes.
- Serve and Enjoy: Remove from oven carefully and enjoy your keto-friendly zucchini meatball subs immediately while warm and delicious.
Notes
- Use high-quality Italian sausage for the best flavor in your meatballs.
- Removing seeds and some flesh from zucchinis ensures they don’t become watery while baking.
- Check meatballs’ internal temperature with a thermometer to guarantee they are fully cooked.
- For extra flavor, consider adding Italian herbs to the meatball mixture.
- Feel free to substitute provolone cheese with mozzarella or your favorite low-carb cheese.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Keto
