Zucchini Boat Lasagna
A lighter twist on traditional lasagna, featuring zucchini boats filled with seasoned ground meat, marinara, and a cheesy blend.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 4 medium zucchinis
- 1 lb ground beef or turkey
- 1 jar (24 oz) marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the insides to create boats.
- Heat olive oil in a skillet over medium heat. Add the ground meat and cook until browned.
- Stir in the marinara sauce and Italian seasoning; simmer for about 5 minutes.
- Fill each zucchini boat with the meat mixture. Then add dollops of ricotta cheese and generously top with shredded mozzarella and grated Parmesan.
- Place the prepared zucchini boats in a baking dish and cover them with foil. Bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Let cool slightly before serving to allow the flavors to meld deliciously.
Notes
Use fresh herbs for more flavor and feel free to customize the fillings.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Find it online: https://www.pennykitchenz.com/zucchini-boat-lasagna/