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Lasagna Stuffed Zucchini Boats

Lasagna Stuffed Zucchini Boats
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Lasagna Stuffed Zucchini Boats offer a healthy, low-carb twist on the classic Italian lasagna by using roasted zucchini halves filled with a rich mixture of ground meat, marinara sauce, and a creamy cheese blend. Ready in under 30 minutes, this flavorful and comforting dish is perfect for weeknights, versatile for various diets, and loved by the whole family.

Ingredients

Scale

Zucchini Boats

  • 4 medium-sized zucchinis
  • 2 tablespoons olive oil, divided

Meat Filling

  • 1 pound ground beef or turkey
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt, to taste
  • 1 cup marinara sauce (ensure gluten-free if needed)

Cheese Mixture

  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese plus additional for topping
  • 1/4 cup grated Parmesan cheese plus additional for topping

Instructions

  1. Prepare the zucchini: Preheat your oven to 400°F (200°C). Slice the zucchinis lengthwise and scoop out the inner flesh carefully to create boats, avoiding puncturing the skin. Lightly brush them with 1 tablespoon olive oil and roast on a baking sheet for about 10 minutes until they become slightly tender.
  2. Cook the filling: While the zucchini roasts, heat the remaining olive oil in a skillet over medium heat. Add the ground meat and cook until browned and crumbly. Stir in minced garlic, dried oregano, dried basil, and salt. Pour in marinara sauce and simmer for 5–7 minutes to meld the flavors.
  3. Combine cheeses and filling: In a bowl, mix ricotta cheese with 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan. Then, blend this cheese mixture into the simmered meat sauce, creating a creamy filling.
  4. Stuff and bake: Generously fill each roasted zucchini boat with the meat and cheese mixture. Top evenly with additional mozzarella and Parmesan. Return to the oven and bake for another 10 minutes or until the cheese is melted and bubbly.
  5. Serve and enjoy: Let the stuffed zucchini boats cool slightly to set the filling. Garnish with fresh basil or parsley if desired, and serve warm.

Notes

  • Remove excess moisture from zucchini by salting the scooped flesh and letting it sit before roasting to avoid soggy boats.
  • Do not overfill the zucchini boats to prevent spilling during baking.
  • Use fresh herbs like basil or oregano to enhance the flavor beyond dried herbs.
  • Ensure the meat filling is fully cooked before stuffing to avoid underdone bites.
  • A cheese blend of ricotta, mozzarella, and Parmesan creates the best creamy and savory texture.

Nutrition

Keywords: lasagna, zucchini boats, low-carb, Italian, stuffed zucchini, easy weeknight meal, gluten-free, healthy dinner

Find it online: https://marybaking.com/lasagna-stuffed-zucchini-boats/