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Keto Dinner

Cheese and Sausage Stuffed Zucchini

When zucchini season rolls around, I can't resist making these loaded sausage and cheese boats. The contrast of tender squash with a rich, meaty filling hits all the right notes for a cozy keto dinner. Best of all, it comes together with minimal fuss, making it a regular in my weekly rotation.

20 min Prep time 45 min Cook time 65 min Total time 4 Servings 690 Calories
Cheese and Sausage Stuffed Zucchini

Ingredients

  • ounces pork sausage
  • large zucchini
  • eggs, beaten
  • cup shredded Colby cheese
  • cups cottage cheese
  • /2 cups shredded Italian cheese blend
  • /2 cup chopped onion
  • tablespoons Italian seasoning
  • /2 teaspoon salt
  • /2 teaspoon ground black pepper
  • pinch garlic salt
  • /2 cup chopped tomatoes

Instructions

  1. Step 1

    I begin by preheating the oven to 350°F and buttering a baking dish that fits the zucchini snugly. Next, brown the sausage in a skillet until crumbled and crispy, then drain off excess fat and set aside. While the sausage cooks, give the zucchini a quick zap in the microwave—about five minutes—just to soften, then let it rest until cool enough to handle. In a mixing bowl, combine the beaten eggs, Colby, cottage cheese, Italian blend, chopped onion, and all the seasonings, stirring until creamy and well-mixed. Slice the cooled zucchini lengthwise, scoop out the seeds, and place the halves in the prepared dish. A light sprinkle of garlic salt goes right into the hollows. Now layer the cooked sausage, tomatoes, and cheese mixture, pressing it down gently. Bake for 40 minutes until the filling is set and bubbly, then switch to broil for a final five minutes to get that golden-brown top. Let it rest a few minutes before serving so the juices settle.

Chef's Tip

To avoid a soggy zucchini boat, I always sprinkle a little salt inside and let it drain while I mix the filling. If you can’t find Italian cheese blend, just use more mozzarella with a pinch of garlic powder.

Storage Tips

Leftovers keep well in the fridge for up to three days. I prefer reheating them in the oven at 350°F for about 10 minutes to keep the cheese crispy; the microwave works in a pinch but softens the zucchini.

Variation Tips

For a spicier kick, use hot Italian sausage and add a pinch of red pepper flakes to the cheese mixture. If zucchini isn’t in season, hollowed-out bell peppers or portobello mushrooms make excellent low-carb vessels. You can also swap pork for ground turkey and stir in fresh spinach. A crisp side salad with lemon dressing cuts the richness nicely.

Frequently Asked Questions