Description
Learn how to make delicious Lasagna Stuffed Zucchini Boats with this easy recipe. Perfect for a healthy and flavorful meal everyone will love!
Ingredients
- 4 medium zucchini (1.13 kg), sliced into halves through the length
- 1 cup (245 g) part-skim ricotta cheese
- 1 large egg
- 1 1/2 Tbsp (23 ml) chopped fresh parsley, plus more for garnish
- 1 1/4 cups (140 g) shredded mozzarella cheese
- 1/2 cup (45 g) finely shredded cheese
- 8 oz (227 g) lean ground beef or lean ground turkey
- 4 tsp (20 ml) olive oil, divided
- Salt and freshly ground black pepper
- 1 3/4 cups (415 ml) roasted garlic marinara sauce (such as Classico)
- 1 Tbsp (15 ml) chopped fresh basil, plus more for garnish
Instructions
- Begin by setting your oven to 400°F. Hollow out the zucchini halves with a spoon, ensuring a 1/4-inch border remains to form boats. Keep them aside for later.
- In a bowl, combine the ricotta cheese, egg, and 1 1/2 tablespoons of parsley. Add a pinch of salt and pepper. Mix in 1/2 cup mozzarella and the finely shredded cheese. Set this mixture aside.
- Warm up 2 teaspoons of olive oil in a large non-stick pan over medium-high heat.
- Add the ground beef or turkey to the pan, season with salt and pepper, and cook until browned, breaking it apart as it cooks. If needed, drain any excess fat.
- Pour in the marinara sauce and 1 tablespoon of basil, then take the pan off the heat.
- To assemble the zucchini boats, lightly coat both sides of each zucchini half with the remaining 2 teaspoons of olive oil and arrange them in two baking dishes (such as a 13×9-inch and a 9×9-inch).
- Spoon roughly 2 1/2 tablespoons of the cheese mixture into each zucchini, spreading it evenly.
- Distribute the sauce over each zucchini, adding several generous spoonfuls to each. Cover the dishes with foil and bake them side by side in the oven for 30 minutes.
- Remove the foil, sprinkle the remaining 3/4 cup of mozzarella on top, and return the dishes to the oven until the cheese is melted and the zucchini is tender, approximately 5 more minutes. Garnish with fresh basil and parsley before serving warm.
Notes
- Hollow out the zucchini evenly for a stable base.
- Drain excess fat from the cooked meat before adding marinara.
- Coat zucchini with olive oil to ensure even cooking and prevent sticking.