An attractive presentation!  Use a mixture of  Parmesan, Mozzarella and Cheddar cheeses and add a chopped tomato, if desired.

6 medium-sized zucchini,
  halved lengthwise
1 lb Bratwurst sausages (0.454 kg)
1/3 cup chopped onion (75 mL)
1 clove garlic, crushed
1/2 cup Gluten-Free Bake Mix (125 mL) OR just use a combo of almond flour and coconut flour (more almond flour though - maybe 2 tbsp coconut flour) - can use Bake Mix 3 (no xanthan gum or gelatin)
1 egg, fork beaten
1/4 cup grated Parmesan cheese (50 mL)
11/2 cups Cheddar cheese, grated (375 mL)  (I usually use whatever cheese I have on hand)

In electric frying pan, in boiling water cook half the zucchini.  Remove after 10 minutes to 9 x 13-inch (23 x 33 cm) glass dish.  Scoop out zucchini, leaving 1/4-inch (0.5 cm) shell.  Mash insides and set aside in colander over medium bowl to drain.  Repeat with remaining zucchini.

Pour water out of electric frying pan.  Remove sausage meat from skins.  In electric frying pan over high heat, cook Bratwurst sausage meat, onion and garlic about 10 minutes.  Chop sausage finely as it cooks. Stir in mashed squash, Gluten-Free Bake Mix and egg.  Scoop into zucchini boats and sprinkle with Parmesan and Cheddar cheeses.  Bake in 350°F (180°C) oven 30 minutes.

Helpful Hint:  If you do not have an electric frying pan, use the largest frying pan you own.

Yield:  6 servings
2 zucchini halves per serving
421.0 calories
24.2 g protein
29.8 g fat
2.6 g fiber
7.0 g net carbs