Pizza without all the guilt is pretty much at the top of everyone’s wish list, right? Well, I’ve got you covered! What I love about this dish is the versatility. You can switch up the toppings and make it your own—but I have a feeling you will love our quick-and-easy homemade sausage paired with all our favorite pizza toppings.
4
Fat: 20.3 g
Carbs: 18.3 g
Net carbs: 9.6 g
Fiber: 8.7 g
Protein: 20.7 g
2 large zucchinis
½ lb (226 g) ground pork
¼ tsp sea salt
¼ tsp black pepper
½ tsp fennel seeds
½ tsp Italian seasoning
½ tsp crushed red pepper flakes
1 small bell pepper, diced
3½ oz (100 g) portobello mushrooms, diced
1 tsp coconut aminos
1 cup (240 ml) no-sugar-added marinara or pizza sauce
1 cup (116 g) shredded Mexican cheese blend
¼ red onion, diced
Chopped basil leaves, to garnish
Preheat the oven to 450°F (230°C, or gas mark 8).
Cut the zucchinis in half lengthwise and scoop out the flesh. Save the flesh to add to soup or chop it up very small and add it to a meatloaf mixture.
Add the ground pork, salt, black pepper, fennel seeds, Italian seasoning and red pepper flakes to a bowl. Mix all the ingredients together to combine. Heat a large, oven-safe skillet over medium-high heat and add the pork mixture. Break up the pork and cook for about 7 minutes, or until it starts to develop some color.
Add the bell pepper, mushrooms and coconut aminos to the pan with the pork. Stir and sauté for 3 to 5 minutes just to warm the vegetables through. You don’t want to cook them completely.
Assemble the zucchini boats. Spread an equal amount of marinara sauce in the bottoms of the zucchini boats. Then add an equal amount of the pork and veggie mixture. Finish with an equal amount of cheese and red onion on top. Place each zucchini boat in the same skillet you cooked the pork in. Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the cheese is melted. Garnish with basil leaves and serve.