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–+ servings
Zucchini Meatball Subs

Zucchini Meatball Subs That Make Healthy Eating Fun

Try these Zucchini Meatball Subs for a fun, low-carb meal that transforms healthy eating with delicious flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 subs
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Boats
  • 2 medium Zucchinis choose firm zucchinis
  • 1 tablespoon Olive Oil for brushing
For the Meatballs
  • 1 pound Italian Sausage can substitute with ground turkey for leaner option
  • ½ cup Parmesan Cheese or nutritional yeast for dairy-free
  • 1 large Egg can substitute with flaxseed meal and water mix for vegan option
For the Topping
  • 4 slices Provolone Cheese or mozzarella as an alternative
  • 1 cup Keto Spaghetti Sauce for a low-carb option

Equipment

  • Oven
  • Baking Sheets
  • Mixing Bowl
  • spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
  2. Cut the zucchinis lengthwise and hollow out the center to create boats.
  3. Brush olive oil over the zucchini halves.
  4. In a mixing bowl, combine Italian sausage, grated Parmesan cheese, and egg to form the meatball mixture.
  5. Roll the meat mixture into small meatballs and place them on the second baking sheet.
  6. Bake the zucchini and meatballs for 16-18 minutes until cooked through.
  7. Heat the keto spaghetti sauce in a pan over medium heat.
  8. Assemble the subs with sauce, meatballs, and top with provolone cheese.
  9. Return to the oven until the cheese is melted, about 2-3 minutes.
  10. Let cool slightly before serving.

Nutrition

Serving: 1subCalories: 350kcalCarbohydrates: 8gProtein: 25gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 700mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 250IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

Store in airtight containers for up to 3 days in the fridge or freeze meatballs for up to 3 months. Reheat gently in the oven.

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