Lasagna Zucchini Boats
Try this Lasagna Zucchini Boats recipe, or contribute your own.
Try this Lasagna Zucchini Boats recipe, or contribute your own.
- 1 large egg
- salt and freshly ground black pepper
- 1 cup (8.6 oz) part-skim ricotta cheese
- 1 1/4 cups (5 oz) shredded mozzarella cheese
- 1/2 cup (2 oz) finely shredded parmesan cheese
- 8 oz 93% lean ground beef or lean ground turkey
- 4 tsp olive oil divided
- 4 medium zucchini (2 1/2 lbs) sliced into halves through the length*
- 1 1/2 tbsp chopped fresh parsley plus more for garnish
- 1 3/4 cup roasted garlic marinara sauce (i used classico)
- 1 tbsp chopped fresh basil plus more for garnish
- Carbohydrate 0.093847343749475 g
- Cholesterol 26.4375 mg
- Fat 1.18952874909987 g
- Fiber 0.0238874996655245 g
- Protein 0.808149531249376 g
- Saturated Fat 0.27230760925072 g
- Serving Size 1 1 zucchini boat (37g)
- Sodium 299.846187499981 mg
- Sugar 0.0699598440839505 g
- Trans Fat 0.121151468725604 g
- Calories 14 calories
Step-by-step
- Preheat oven to 400 degrees.
- Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats. Set aside.
- In a mixing bowl stir together ricotta cheese, egg and 1 1/2 Tbsp of the parsley. Season lightly with salt and pepper. Stir in 1/2 cup of the mozzarella cheese and the parmesan cheese. Set aside.
- Heat 2 tsp of the olive oil in a large non-stick skillet over medium-high heat. Crumble beef into pan, season with salt and pepper and cook, stirring occasionally and breaking up beef when stirring, until browned (there shouldn't be any excess fat but if you happened to use a fattier beef then just drain excess rendered fat). Stir in marinara sauce and 1 Tbsp of the basil, remove from heat.
- To assemble boats, brush both sides of of zucchini lightly with remaining 2 tsp olive oil and place in two baking pans (I used a 13 by 9 and a 9 by 9). Divide cheese mixture among zucchini spooning about 2 1/2 Tbsp into each, then spread cheese mixture into and even layer. Divide sauce among zucchini adding a few heaping spoonfuls to each.
- Cover baking dishes with foil and place in oven side by side and bake in preheated oven 30 minutes.
- Remove from oven, sprinkle tops with remaining 3/4 cup mozzarella, return to oven and bake until cheese has melted and zucchini is tender, about 5 minutes.
- Sprinkle tops with with fresh basil and parsley and serve warm.
- Look for zucchini that is wider and more uniform in width. The skinnier zucchini won't fit much filling.
Lasagna Zucchini Boats: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a monumental task. Weeknights are often a blur of homework, after-school activities, and the ever-present struggle to get dinner on the table before everyone collapses from exhaustion. That's why I'm always on the lookout for recipes that are quick, easy, and satisfying – and these lasagna zucchini boats absolutely hit the mark. They're packed with flavor, surprisingly healthy, and come together in a fraction of the time it takes to make traditional lasagna.
The beauty of this recipe lies in its simplicity. No complicated techniques or obscure ingredients are required. It's a perfect blend of comfort food and healthy eating, making it a win-win situation for both my family and me. The zucchini boats are a fantastic way to sneak in extra vegetables, and the combination of ricotta, mozzarella, and savory marinara sauce is irresistible. My kids, who can be notoriously picky eaters, devour these without complaint, which is always a bonus! I often find myself making a double batch, knowing that leftovers will be just as delicious the next day.
Beyond the ease and deliciousness, this recipe is incredibly versatile. Feel free to experiment with different types of cheese, add your favorite vegetables, or swap out the ground beef for turkey or even vegetarian crumbles. The possibilities are endless! I’ve tried adding sauteed mushrooms and spinach for an even more nutritious twist, and the results were fantastic. The zucchini acts as a wonderful vessel for all the flavors, perfectly absorbing the rich marinara sauce and creamy cheese filling.
The preparation itself is incredibly straightforward. I usually start by prepping the zucchini while the oven is preheating. Scooping out the centers is therapeutic in a way, and it's a task that even my older kids can help with. Then, it's just a matter of combining the cheese mixture, browning the meat (or preparing a vegetarian substitute), and assembling the boats. The baking time is surprisingly short, making this a perfect option for a quick weeknight meal.
What I particularly appreciate about this recipe is that it allows me to get creative and personalize it to my family's tastes. Sometimes I add a sprinkle of red pepper flakes for a little kick, other times I use a different type of marinara sauce to change up the flavor profile. It's truly a recipe that can be adapted to whatever ingredients I have on hand and whatever my family feels like eating on any given night. The leftovers are perfect for lunch the next day too, making this recipe even more efficient for my busy schedule.
So, if you're looking for a delicious, healthy, and easy weeknight dinner that the whole family will love, give these lasagna zucchini boats a try. They are sure to become a staple in your meal rotation just as they have in mine. They're a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. It can be delicious, satisfying, and incredibly easy to make, even on the busiest of weeknights. And that, my friends, is a recipe for success in my book.
