#KetoZucchiniSpaghettiBoats

Just a heads up, my social media is going to be nothing but photos of these bad boys because I plan to eat them EVERY DAY! So good, super filling & the zucc's make that heaviness of the ragu surprisingly light! Keto Diet is a tricky beast to tame, especially if you make the mistakes I did in the beginning and just ate lunch meat and cheese sticks :) Meal Prep is key. Also, finding new fresh meals helps keep you distracted from the fact that you haven't seen a carb in months and want to throat punch anyone you see eating a bagel... Just me?

What You'll Need:

1 Lb Italian Pork Sausage (Bulk - spicy or sweet, according to your taste)

1 Onion (chopped)

2 Tablespoons Garlic (Minced)

1 Jar Marinara Sauce (My fave Keto Approved sauce is here)

1 Cup Mozzarella (low moisture - shredded)

3 Large Zucchini

3 Tablespoons Coconut Oil

2 Teaspoons Salt/Pepper

1 Teaspoon Red Pepper Flakes (optional)

Prep Instructions:

Preheat your oven to 375 degrees.

Saute sausage, onion, garlic in a skillet with coconut oil on medium heat. Cook fully, onions will be translucent and sausage will be fully browned. Add 1/2 the jar of Marinara Sauce and turn stovetop to low heat.

Next, grab your zucc's. Cut them in half, the long way (hence the boat part of this recipe title!)

Using a spoon, hallow out all the zucchini "meat" leaving about an 1/3 border from the skin. Then give a light drizzle of the remaining coconut oil, place on cooking sheet or large

casserole dish and back for 15 minutes.

Chop the zucchini "meat" and add it to your ragu mixture, stir together so it's all evenly mixed. Once your zucchini boats are par cooked, remove them from the oven and spoon in the rago mixture. Then top with shredded mozzarella and bake for 15 minutes @ 375

Enjoy!

xoxo CM

Recipe serves 6 (or 3 super hungry people ;)