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Zucchini Boat Lasagna

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A delightful twist on classic lasagna using zucchini boats for a healthier, low-carb meal bursting with flavor.

Ingredients

Scale
  • 4 medium zucchinis
  • 1 pound ground beef or Italian sausage
  • 2 cups marinara sauce
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions

  1. Preheat the oven to 375°F (190°C), setting the stage for the delectable dish to come.
  2. Slice the zucchinis in half lengthwise and scoop out the center to create boats.
  3. In a skillet, cook the ground beef or Italian sausage over medium heat until browned.
  4. Stir in the marinara sauce and Italian seasoning to the browned meat mixture, then season with salt and pepper.
  5. Fill each zucchini boat with a layer of ricotta cheese, then add a generous spoonful of the meat sauce on top.
  6. Top each boat with a hearty amount of mozzarella and a sprinkle of Parmesan cheese.
  7. Place the zucchini boats on a baking dish and cover them with foil. Bake for 25-30 minutes.
  8. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
  9. Garnish with fresh basil before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the assembled but unbaked zucchini boats for up to 3 months.

Nutrition

Find it online: https://doughgirlbylea.com/zucchini-boat-lasagna-2/

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