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Zucchini Boat Lasagna

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A healthy twist on traditional lasagna using zucchini as the base, filled with savory meat sauce and creamy cheeses.

Ingredients

Scale
  • 4 medium zucchinis
  • 1 lb ground beef or turkey
  • 2 cups marinara sauce
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Slice the zucchinis in half lengthwise and scoop out the insides to create ‘boats.’
  3. Cook the ground beef or turkey over medium heat until browned, then drain the excess fat.
  4. Stir in the marinara sauce and Italian seasoning, letting flavors meld.
  5. Combine ricotta cheese, Parmesan cheese, salt, and pepper in a mixing bowl.
  6. Fill each zucchini boat with the meat sauce, then add a layer of the cheese mixture, topped with shredded mozzarella.
  7. Place the filled zucchini boats in a baking dish and cover with foil.
  8. Bake for 25-30 minutes, then remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.
  9. Let cool for a few minutes before serving.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days; reheat at 350°F for optimal texture.

Nutrition

Find it online: https://eliaanafitz.com/zucchini-boat-lasagna/

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