Preheat your oven to 375°F (190°C).
Prepare the zucchini by halving them lengthwise and scooping out the seeds with a spoon. This creates the 'boat'.
In a skillet, cook the ground sausage or beef over medium heat until browned. Drain any excess grease.
Add the diced bell pepper and onion to the skillet with the cooked meat. Cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Stir in the low-carb marinara sauce, Italian seasoning, red pepper flakes (if using), salt, and pepper. Simmer for a few minutes to let the flavors meld.
Place the zucchini boats on a baking sheet.
Fill each zucchini boat with the meat and vegetable mixture.
Top each boat generously with shredded mozzarella cheese and sprinkle with grated Parmesan cheese (if using).
Bake in the preheated oven for 15-20 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
Let the zucchini pizza boats cool slightly before serving.
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You can customize the toppings to your liking. Try adding mushrooms, olives, or pepperoni.
For a vegetarian option, omit the meat and add more vegetables or plant-based crumbles.
Store leftovers in the refrigerator for up to 3 days.
• Main Course (American)
• Approximately 250-300 calories
• 20 minutes (Easy)
• 35 minutes
• 8-12
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