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Low Carb Meatball Subs

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Servings :6 Subs
Prep Time15 mins
Cook Time18 mins
Total Time33 mins


  • 3 Zucchinis
  • 1 Pound Italian Sausage
  • 1/2 Cup Parmesan grated
  • 1 Egg
  • 6 Slices Provolone cut in half
  • 1 Cup Low Carb Spaghetti Sauce


  • Preheat oven to 400 F and line 2 baking sheets with parchment paper.
  • Cut the ends off the zucchini and slice in half lengthwise. Use a spoon to scoop out the seeds and some of the flesh (enough room for your meatballs).
  • Place zucchinis on one of the prepared baking sheets and brush with olive oil.
  • Combine Italian sausage, egg, and parmesan together in a large bowl using your hands until the ingredients are well incorporated.
  • Roll the meat into 24 small meatballs, and place them on the second prepared baking sheet.
  • Place both pans in the preheated oven, and bake for 16-18 minutes, you'll know they're done once the internal temp of your meatballs reaches 165 F, and the zucchinis are fork-tender to your liking.
  • Meanwhile, heat your spaghetti sauce (I like to do this in a large pan).
  • Remove liquid (if any) has pooled in the center of each zucchini boats.
  • Spoon sauce over each zucchini boat, then 4 meatballs, followed by another layer of sauce. Place 2 cheese slices of provolone halves over the top of each sub. Repeat until you've used all the ingredients.
  • Bake in oven just until the cheese melts. Enjoy!

Lindsey's Tips

Nutritional information is for 1 sub if you make 6 subs using this recipe:


Calories: 388kcal | Carbohydrates: 4g | Protein: 21g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 104mg | Sodium: 871mg | Potassium: 491mg | Fiber: 1g | Sugar: 3g | Vitamin A: 468IU | Vitamin C: 19mg | Calcium: 276mg | Iron: 2mg
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