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Zucchini Meatball Subs (Keto + Low Carb!) Recipe

Zucchini Meatball Subs (Keto + Low Carb!) Recipe
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★★★★★

5 from 17 reviews

These Zucchini Meatball Subs are a delicious keto and low-carb twist on classic meatball subs. Using zucchini halves as the bun substitute, these flavorful Italian sausage meatballs baked to perfection are topped with keto-friendly spaghetti sauce and melted provolone cheese, making for a wholesome, satisfying meal perfect for anyone following a low-carb or ketogenic diet.

Ingredients

Scale

Zucchini Boats

  • 3 Zucchinis
  • Olive oil, for brushing

Meatballs

  • 1 Pound Italian Sausage
  • 1/2 Cup grated Parmesan cheese
  • 1 Egg

Toppings

  • 6 Slices Provolone cheese, cut in half
  • 1 Cup Keto Spaghetti Sauce

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (204°C) and line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
  2. Prepare Zucchini Boats: Cut the ends off the 3 zucchinis and slice each zucchini in half lengthwise. Using a spoon, carefully scoop out the seeds and some of the flesh from the center of each half to create enough space for the meatballs.
  3. Brush Zucchinis: Place the zucchini halves on one of the prepared baking sheets and brush each with olive oil to enhance flavor and prevent drying out during baking.
  4. Make Meatball Mixture: In a large bowl, combine 1 pound of Italian sausage, 1 beaten egg, and 1/2 cup of grated Parmesan cheese. Mix thoroughly with your hands until the ingredients are well incorporated and form a homogeneous mixture.
  5. Form Meatballs: Roll the meat mixture into 24 small meatballs (approximately 1-inch diameter each) and place them evenly spaced on the second prepared baking sheet.
  6. Bake Zucchini and Meatballs: Place both baking sheets in the preheated oven. Bake for 16-18 minutes, or until the internal temperature of the meatballs reaches 165°F (74°C) and the zucchinis are fork-tender to your liking.
  7. Heat Sauce: While baking, warm the 1 cup of keto spaghetti sauce in a large pan over medium heat until heated through.
  8. Drain Zucchinis: Once baked, remove any liquid that has pooled in the center of the zucchini boats to prevent sogginess.
  9. Assemble Subs: Spoon a layer of warmed spaghetti sauce over each zucchini boat, add 4 meatballs on top, then add another layer of sauce. Place 2 halves of provolone cheese slices over the meatballs on each sub.
  10. Melt Cheese: Return the assembled zucchini meatball subs to the oven and bake just until the provolone cheese melts, about 3-5 minutes.
  11. Serve and Enjoy: Remove from oven and serve warm for a hearty, low-carb meal that mimics traditional meatball subs.

Notes

  • Using Italian sausage already seasoned reduces the need for extra spices, but feel free to add Italian seasoning or garlic powder for additional flavor.
  • Allow the meatballs to reach an internal temperature of 165°F to ensure they are fully cooked and safe to eat.
  • Scooping out zucchini flesh creates a perfect boat for holding toppings without making the dish soggy.
  • This recipe is perfect for ketogenic and low-carb diets, as it substitutes traditional bread with zucchini.
  • You can use homemade or store-bought keto-friendly spaghetti sauce; ensure it has low sugar content to maintain keto suitability.
  • For a dairy-free option, substitute provolone with a compatible vegan cheese or omit cheese entirely.

Nutrition

Keywords: Zucchini Meatball Subs, Keto Meatball Subs, Low Carb Meatball Recipe, Italian Sausage Meatballs, Keto Dinner, Low Carb Dinner, Zucchini Boats, Keto Italian Recipe

Find it online: https://hannahdelgado.com/zucchini-meatball-subs-keto-low-carb-recipe/