Zucchini Meatball Subs
Delicious zucchini halves filled with savory Italian sausage meatballs, tangy spaghetti sauce, and melty provolone for a low-carb alternative to traditional subs.
Ingredients
Main Ingredients
- 3 medium zucchinis Halved and hollowed
- 1 pound Italian beef sausage (sweet or spicy, casings removed) Can substitute turkey or chicken for a lighter option
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 6 slices provolone cheese (each slice cut in half) For a total of 12 halves
- 1 cup keto-friendly spaghetti sauce Can use store-bought or homemade
Instructions
Preparation
- Preheat your oven to 400°F and line two baking sheets with parchment paper.
- Trim zucchini ends and slice each in half lengthwise. Use a spoon to scoop out seeds and flesh to create a cavity for meatballs.
Make Meatballs
- In a large bowl, combine Italian beef sausage, grated Parmesan, and the egg. Mix until just incorporated.
- Shape the mixture into 24 small, uniform meatballs (about 1–1¼ inches) and place them on the second baking sheet.
Bake
- Bake both pans at 400°F for 16–18 minutes. Meatballs are done when their internal temperature reaches 165°F; the zucchini should be fork-tender.
Assembly
- While baking, warm the spaghetti sauce in a saucepan over medium-low heat.
- Once out of the oven, use a paper towel to blot any pooled liquid in each zucchini boat. Spoon about a tablespoon of sauce into each boat.
- Add four meatballs per boat, top with another spoonful of sauce, and place two provolone halves over each.
Finish
- Return the assembled boats to the oven for 2–4 minutes, just until the cheese melts. Serve hot.
Notes
Store leftovers in an airtight container for up to 3–4 days. Reheat in a 350°F oven for 8–12 minutes or microwave for 60–90 seconds until heated through. For freezing, meatballs should be frozen unassembled.