Lasagna-Stuffed Zucchini PT45M https://img5.recipesrun.com/201907/2019/0826/f0/9/593147/300x200x50.png 4 servings Ingredients: Freshly chopped parsley, for garnish 1 cup Shredded mozzarella 1 cup Ricotta Crushed red pepper flakes 1 cup Jarred marinara Freshly ground black pepper Kosher salt 1/2 pound Ground beef 2 cloves Garlic, minced 1/2 Onion, diced 1 tbsp. Extra-virgin olive oil 4 Large zucchini, halved lengthwise

Lasagna-Stuffed Zucchini

By zhanghengshuo

4 Person
45 Minutes
0 Calories
These hearty Lasagna-Stuffed Zucchini Boats are a healthier take on the classic Italian dish. I promise you won’t miss the lasagna noodles in this recipe! Lightening up lasagna with zucchini is one of our fave low-carb dinner hacks. Fill up the zucchini with everything you love about lasagna and enjoy it guilt-free!

Ingredients

  • Freshly chopped parsley, for garnish

  • 1 cup Shredded mozzarella

  • 1 cup Ricotta

  • Crushed red pepper flakes

  • 1 cup Jarred marinara

  • Freshly ground black pepper

  • Kosher salt

  • 1/2 pound Ground beef

  • 2 cloves Garlic, minced

  • 1/2 Onion, diced

  • 1 tbsp. Extra-virgin olive oil

  • 4 Large zucchini, halved lengthwise

Method

  • 01
    Preheat oven to 350°F. Score zucchini (like you’re dicing an avocado) and scoop out insides.
  • 02
    In a large skillet over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add ground beef and cook until no longer pink, 5 minutes. Season with salt and pepper. Add marinara and stir until combined. Add crushed red pepper flakes.
  • 03
    Spread ricotta on the bottom of each zucchini boat, then spoon beef sauce over the ricotta layer and sprinkle with mozzarella.
  • 04
    Bake until zucchini is tender and cheese is melty, 15 minutes.
  • 05
    Garnish with parsley before serving.

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Lasagna-Stuffed Zucchini

These hearty Lasagna-Stuffed Zucchini Boats are a healthier take on the classic Italian dish. I promise you won’t miss the lasagna noodles in this recipe! Lightening up lasagna with zucchini is one of our fave low-carb dinner hacks. Fill up the zucchini with everything you love about lasagna and enjoy it guilt-free!
01 Information
  • Grade easy
  • Serving 4 servings
  • Prep Time 15 Mins
  • Cook Time 30 Mins
  • Total Time 45 Mins
02 Ingredients
Freshly chopped parsley, for garnish
1 cup Shredded mozzarella
1 cup Ricotta
Crushed red pepper flakes
1 cup Jarred marinara
Freshly ground black pepper
Kosher salt
1/2 pound Ground beef
2 cloves Garlic, minced
1/2 Onion, diced
1 tbsp. Extra-virgin olive oil
4 Large zucchini, halved lengthwise
03 Method
Step 1
Preheat oven to 350°F. Score zucchini (like you’re dicing an avocado) and scoop out insides.
Step 2
In a large skillet over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add ground beef and cook until no longer pink, 5 minutes. Season with salt and pepper. Add marinara and stir until combined. Add crushed red pepper flakes.
Step 3
Spread ricotta on the bottom of each zucchini boat, then spoon beef sauce over the ricotta layer and sprinkle with mozzarella.
Step 4
Bake until zucchini is tender and cheese is melty, 15 minutes.
Step 5
Garnish with parsley before serving.
04 Author
zhanghengshuo zhanghengshuo
126 Recipes
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