Description
Lasagna stuffed zucchini boats are a delightful low-carb twist on traditional lasagna, featuring tender zucchini filled with layers of ricotta, hearty ground meat, and tangy marinara sauce. Bursting with rich Italian flavors, these vibrant boats make for an impressive dish perfect for weeknight dinners or entertaining guests. Customize your filling to suit any dietary preference while enjoying a satisfying meal that’s both nutritious and delicious.
Ingredients
Scale
- 2 medium zucchinis
- 1 lb lean ground beef or turkey
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup marinara sauce
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- Cut each zucchini in half lengthwise and scoop out the seeds, leaving enough flesh at the bottom for support.
- In a skillet over medium heat, brown the ground meat. Drain excess fat and stir in marinara sauce and Italian seasoning; simmer for 5 minutes.
- In a bowl, mix ricotta cheese with salt, pepper, and additional Italian seasoning until combined.
- Fill each zucchini half with the ricotta mixture followed by the meat sauce. Top with shredded mozzarella cheese.
- Bake in the prepared dish covered with foil for 25-30 minutes until tender; remove foil during the last 5 minutes to allow cheese to brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini half (150g)
- Calories: 250
- Sugar: 5g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg