Description
Lasagna stuffed zucchini boats are a deliciously healthy twist on classic lasagna, combining tender zucchini with a savory filling of lean ground beef, creamy ricotta, and melted mozzarella. This recipe offers an explosion of flavors while keeping things low-carb and gluten-free. Perfect for family dinners or impressing guests, these zucchini boats are not only satisfying but also customizable to suit your taste preferences. Enjoy a guilt-free indulgence that captures the essence of Italian cuisine in every bite.
Ingredients
Scale
- 2 medium zucchinis
- 1 lb lean ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup marinara sauce
- ½ cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish.
- Halve the zucchinis lengthwise and scoop out the insides to create boats.
- In a skillet over medium heat, sauté the onion and garlic until translucent. Add ground beef and cook until browned; mix in reserved zucchini flesh, marinara sauce, oregano, salt, and pepper.
- Stir in ricotta cheese and half of the mozzarella until combined.
- Stuff each zucchini boat with the filling and top with remaining mozzarella.
- Bake for 25-30 minutes until tender and cheese is bubbly.
Nutrition
- Serving Size: 1 stuffed zucchini boat (150g)
- Calories: 280
- Sugar: 5g
- Sodium: 570mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg