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Zucchini Boat Lasagna

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A delightful Italian dish featuring tender zucchini filled with a savory mixture of ground meat, creamy ricotta, and tangy marinara sauce, topped with melted mozzarella and Parmesan.

Ingredients

Scale
  • 4 medium zucchinis
  • 1 pound ground beef or turkey
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 ounces) ricotta cheese
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh basil for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the zucchinis in half lengthwise and scoop out the center with a spoon.
  3. In a skillet over medium heat, cook the ground beef or turkey with the diced onion and minced garlic until the meat is browned.
  4. Stir in the ricotta cheese, marinara sauce, Italian seasoning, salt, and pepper.
  5. Fill each zucchini boat generously with the meat mixture.
  6. Place the filled zucchini boats on a baking sheet and cover them with foil.
  7. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
  8. Garnish with fresh basil before serving.

Notes

Leftover zucchini boats can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to two months.

Nutrition

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

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