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Lasagna Stuffed Zucchini Boats

Lasagna Stuffed Zucchini Boats

These Lasagna Stuffed Zucchini Boats are a delicious and healthy alternative to traditional lasagna, filled with cheese, beef, and marinara.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course main dish
Cuisine Italian
Servings 4 boats
Calories 300 kcal

Equipment

  • Baking pans
  • non-stick skillet
  • Mixing bowl

Ingredients
  

  • 4 medium zucchini sliced into halves through the length
  • 1 cup part-skim ricotta cheese (8.6 oz)
  • 1 large egg
  • 1.5 tablespoon chopped fresh parsley plus more for garnish
  • 1.25 cups shredded mozzarella cheese (5 oz)
  • 0.5 cup finely shredded parmesan cheese (1.5 oz)
  • 8 oz 90% lean ground beef or lean ground turkey
  • 4 teaspoon olive oil divided
  • salt and freshly ground black pepper
  • 1.75 cups roasted garlic marinara sauce (such as Classico)
  • 1 tablespoon chopped fresh basil plus more for garnish

Instructions
 

  • Preheat oven to 400 degrees. Using a spoon, scoop centers from zucchini while leaving a ¼-inch rim to create boats. Set aside.
  • In a mixing bowl stir together ricotta cheese, egg and 1 ½ tablespoon of the parsley. Season lightly with salt and pepper. Stir in ½ cup of the mozzarella cheese and the parmesan cheese. Set aside.
  • Heat 2 teaspoon of the olive oil in a large non-stick skillet over medium-high heat.
  • Crumble beef into pan, season with salt and pepper and cook, stirring occasionally and breaking up beef when stirring, until browned.
  • Stir in marinara sauce and 1 tablespoon of the basil, remove from heat.
  • To assemble boats, brush both sides of zucchini lightly with remaining 2 teaspoon olive oil and place in two baking pans. Divide cheese mixture among zucchini spooning about 2 ½ tablespoon into each, then spread cheese mixture into an even layer.
  • Divide sauce among zucchini adding a few heaping spoonfuls to each. Cover baking dishes with foil and place in oven side by side and bake in preheated oven 30 minutes.
  • Remove from oven, sprinkle tops with remaining ¾ cup mozzarella, return to oven and bake until cheese has melted and zucchini is tender, about 5 minutes. Sprinkle tops with fresh basil and parsley and serve warm.

Notes

Look for zucchini that is wider and more uniform in width. The skinnier zucchini won't fit much filling.

Nutrition

Serving: 1boatCalories: 300kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 30mgCalcium: 25mgIron: 15mg
Keyword dinner, healthy, lasagna, stuffed, vegetable, zucchini
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