Easy Sheet Pan Smoked Italian Sausage Ricotta Zucchini Boats
Looking for a mouthwatering and crave-worthy meal that is both gluten-free and keto-friendly without sacrificing flavor? Get ready to indulge in a dish that’s bursting with cheesy Italian flavors, easy to make, and delicious!
- Prep Time: 10 minutes
- Cook Time: 25
- Total Time: 35 minutes
- Category: appetiers, meals, healthy eating, cheesy, italian, meal prep, gluten free, keto friendly
- Method: smoker/grill/oven
- Cuisine: appetiers, meals, healthy eating, cheesy, italian, meal prep, gluten free, keto friendly
Ingredients
- 3 medium zucchini
- 1 1/2 cups cooked Italian sausage crumbles
- 1 cup ricotta, drained well
- 1 cup mozzarella, freshly shredded and divided
- 1/2 cup parmesan, freshly grated
- 1 1/2 Tablespoons Chupacabra Italian seasoning
- 1/2–3/4 cup marinara
Instructions
- Preheat the Yoder Smokers YS640 to 375F with the pizza oven accessory set up inside. In a bowl mix together the ricotta, parmesan, half of the mozzarella, and the Chupacabra Italian Seasoning. It should be thick and scoopable. Set it aside.
- Prepare the zucchini by cutting them in half and hollowing out the centers leaving a well. Do not go through the bottom or sides. If necessary, slightly shave the underside of the zucchini to allow it to sit flat on the pan.
- To fill, add a mini cookie scoop full of the cheese filling to the boat leaving about a 1″ space in between. For the size of my zucchini, I was able to get 3 scoops. Next, add the cooked crumbled Italian sausage in between the cheese scoops.
- Lastly, spoon over the marinara and top with the remaining mozzarella. Pop the tray into the pizza oven and bake for 20-23 minutes, turning halfway in the cooking process.
- Remove from the oven, plate, and enjoy!