When you have left over meat from your spaghetti dinner and you feel like being carb-free for lunch, then why not try these delicious Zucchini and Meat Sauce Boats.

When I eat these zucchini boats I get all the satisfaction of Italian flavors without all of the guilt of consuming carbs. This paleo friendly meal is definitely a favorite in this family.

Zucchini and Meat Sauce Boats

Ingredients

• 4-6 zucchini
• 1 lb ground Turkey
• 4 Italian Sausage link, casing removed
• 2 garlic cloves, minced
• 1 red chili pepper, minced
• 1 onion, finely diced
• 8-10 fresh basil leaves, chopped
• 1 tbs oregano
• 1 tsp chili flakes
• 2 tbs cayenne pepper
• 1 tsp ground cumin
• 1-2 tbs heavy cream
• 1 tbs coconut oil
• 2 tbs apple cider vinegar
• 1 tbs tomato paste
• 1 jar pasta sauce of your choice
• 1 tsp brown sugar
• parmesan cheese for garnish

Directions

1. Preheat oven to bake 350F/180C
2. Cut stem and end off the zucchini, cut in half length-wise, scrape out center to make hollow, and set aside
3. In a deep pot, cook spaghetti per instructions on package and set aside for later use
4. In a deep, wide frying pan heat coconut oil
5. Add onion, chili pepper, garlic, and saute until onions are soft
6. After onions become soft add turkey and Italian sausage and break meat until it begins to crumble crumble
7. Once meat has crumbled add oregano, cayenne, cumin, apple cider vinegar, tomato paste, and mix
8. Stir in pasta sauce, bring to a boil, let simmer for 10-15 minutes to let all the flavors mix
9. Add brown sugar, heavy cream, and mix
10. Add chopped basil leaves
11. Sprinkle salt, pepper, and olive oil on zucchini
12. Fill meat sauce into the hollowed zucchini, top off with parmesan cheese,
13. Bake in the oven for 15-20 minutes until cheese has browned, remove from oven, let the boats rest for 5 minutes, and ENJOY!