Lasagna Zucchini Boats
Try this Lasagna Zucchini Boats recipe
Try this Lasagna Zucchini Boats recipe
- 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 a healthy and delicious dinner can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and the never-ending to-do list, the thought of spending hours in the kitchen often leaves me feeling overwhelmed. That's why I'm constantly on the lookout for recipes that are quick, easy, and packed with flavor—and these Lasagna Zucchini Boats are a total game-changer.
Forget spending hours layering pasta and sauce. These zucchini boats are a lighter, healthier take on classic lasagna, boasting all the cheesy, savory goodness without the carb overload. Plus, the prep time is minimal, meaning I can get dinner on the table quickly even on my busiest nights. The vibrant green zucchini also adds a beautiful pop of color to the dish, making it visually appealing and perfect for family dinners or entertaining guests.
What makes this recipe so special is its versatility. You can easily customize it to suit your preferences. Want to add some extra veggies? Go for it! Prefer a spicier kick? Add a pinch of red pepper flakes. The beauty of this dish lies in its adaptability, allowing you to personalize it to create your perfect meal. I’ve found that using a combination of part-skim ricotta and lean ground beef helps keep the calorie count down, while still providing that satisfying richness we all crave.
The best part? Cleanup is a breeze! Everything cooks in one pan, eliminating the mountain of dirty dishes that often accompany dinner prep. It’s the perfect example of a delicious and healthy meal that doesn’t require a massive time commitment. This recipe is a keeper – it's gone straight into my regular weeknight rotation.
I often double the recipe and make extra servings for lunch the next day. The leftovers are just as delicious reheated, making this recipe incredibly efficient for busy schedules. It's a true testament to the fact that healthy eating doesn’t have to be complicated or time-consuming. This recipe allows me to nourish my family without sacrificing precious time or energy. I truly believe this dish will become a staple in your kitchen too – trust me, your taste buds (and your schedule) will thank you.
Tips and Variations:
- Zucchini Selection: Choose zucchini that are firm, uniform in width, and about the same size for even cooking.
- Meat Substitute: For a vegetarian option, substitute the ground beef with lentils or crumbled tofu.
- Spice it Up: Add a pinch of red pepper flakes to the meat sauce for a bit of heat.
- Cheese Variations: Experiment with different types of cheese, such as provolone or fontina.
- Vegetable Additions: Incorporate other vegetables like mushrooms, spinach, or bell peppers into the meat sauce for added nutrients and flavor.
This Lasagna Zucchini Boats recipe is more than just a meal; it’s a testament to the fact that healthy eating can be simple, delicious, and perfectly suited for busy lives. So go ahead, give it a try! You won’t be disappointed.
