Lasagna Zucchini Boats
Gluten-free lasagna zucchini boats are stuffed with all the goodness of lasagna but without all the heavy pasta. A healthy and delicious alternative!
Servings: 4
Ingredients
- 4 large zucchini (about 6 ounces each)
- ½ pound lean ground beef (or ground turkey)
- ½ cup diced onion (about 1 medium yellow onion)
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarse ground black pepper
- 2 cloves garlic, minced
- 1 cup marinara or spaghetti sauce
- 1 cup ricotta cheese
- 1 large egg, beaten
- ½ cup grated Parmesan cheese
- 2 tablespoons finely minced fresh parsley (additional for garnishing, if desired)
- 1 tablespoon finely minced fresh basil (additional for garnishing, if desired)
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ⅛ teaspoon coarse ground black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400ºF. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
- Cut each zucchini in half vertically, from top to bottom. Scoop out the insides of each zucchini half, leaving about ¼ -inch rim. Set aside, cut side down, on a paper towel to drain.4 large zucchini
- In a large skillet over medium-high heat, add ground beef and onion; season with salt and pepper. Cook, breaking up the meat, until beef is no longer pink and onions are translucent. Drain grease if needed. Add garlic and continue to cook for one minute, stirring, or until fragrant. Add marinara sauce and stir to combine. Remove from heat.½ pound lean ground beef, ½ cup diced onion, ¼ teaspoon kosher salt, ⅛ teaspoon coarse ground black pepper, 2 cloves garlic, minced
- Add marinara sauce and stir to combine. Remove from heat.1 cup marinara or spaghetti sauce
- In a small bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, basil, garlic powder, oregano, and black pepper.1 cup ricotta cheese, 1 large egg, beaten, ½ cup grated Parmesan cheese, 2 tablespoons finely minced fresh parsley, ½ teaspoon garlic powder, ½ teaspoon dried oregano, ⅛ teaspoon coarse ground black pepper, 1 tablespoon finely minced fresh basil
- Spread the cheese mixture evenly into the bottom of each of the zucchini “boats” and place in prepared baking dish. Spoon meat sauce on top of ricotta mixture.
- Cover baking dish with foil and bake for 35 minutes.
- Remove from oven and sprinkle with mozzarella cheese. Continue to bake, uncovered, until cheese is melted and zucchini is tender, about 5 to 10 minutes.1 cup shredded mozzarella cheese
- Serve, garnished with fresh parsley or basil, if desired.
Video
Notes
- Meat options: If you prefer, replace ground beef with Italian sausage or ground chicken, or omit the meat for a vegetarian entree.
- With cottage cheese: Cottage cheese can be used as a substitute for ricotta cheese.
- Make ahead: Prepare the boats but don't bake them. Refrigerate for up to a day, tightly covered. Bake as directed, adding five minutes to baking time.
Nutrition
Serving: 2boats | Calories: 409kcal | Carbohydrates: 14g | Protein: 32g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 148mg | Sodium: 949mg | Potassium: 842mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1307IU | Vitamin C: 29mg | Calcium: 436mg | Iron: 3mg
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