Go Back
–+ servings
Zucchini Meatball Subs

Savory Zucchini Meatball Subs for a Healthy Dinner Win

These Zucchini Meatball Subs are a healthy, low-carb alternative to traditional subs, packed with flavor and ready in just 30 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 subs
Course: Dinner
Cuisine: Italian, Keto
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Shells
  • 2 medium Zucchinis firm
For the Meatballs
  • 1 lb Italian Sausage or turkey sausage for a leaner option
  • 1/2 cup Parmesan Cheese grated or finely shredded
  • 1 large Egg or flaxseed meal mixed with water for vegan option
For Topping
  • 1 cup Provolone Cheese halved
  • 1 cup Keto Spaghetti Sauce low-sugar or homemade preferred

Equipment

  • Oven
  • mixing bowl
  • Saucepan
  • Baking Sheets
  • Parchment paper

Method
 

Cooking Steps
  1. Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
  2. Cut the zucchinis in half lengthwise and scoop out the seeds, creating room for the meatballs.
  3. Brush the hollowed zucchinis with olive oil and place cut-side up on one baking sheet.
  4. In a bowl, combine Italian sausage, beaten egg, and grated parmesan. Form into 24 small meatballs.
  5. Arrange meatballs on the second baking sheet. Bake meatballs and zucchinis together for 16-18 minutes.
  6. Heat the keto spaghetti sauce in a saucepan over medium heat, stirring occasionally.
  7. Once cooked, drain excess liquid from zucchinis and fill with sauce and meatballs. Top with provolone cheese.
  8. Return to oven for 5 minutes to melt the cheese until golden and bubbly.

Nutrition

Serving: 1subCalories: 320kcalCarbohydrates: 4gProtein: 22gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 450mgFiber: 2gSugar: 1gVitamin A: 300IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store in an airtight container in the fridge for up to 3 days or freeze meatballs and sauce separately for up to 3 months. Drain excess liquid before storing to avoid sogginess.

Tried this recipe?

Let us know how it was!