My hubby can’t get enough of this one! Always hits the spot!
Zucchini boats are a creative and delicious way to enjoy the flavors of traditional lasagna without the carbs from pasta. This dish takes the comforting, cheesy, and savory elements of lasagna and delivers them in a low-carb, gluten-free format that’s perfect for those watching their carbohydrate intake. Originating from Italy, lasagna is a beloved classic known for its layers of rich meat sauce, creamy cheese, and tender pasta. These zucchini boats offer a healthier twist by using zucchini as the vessel, making it a perfect dinner option for those who love Italian flavors but prefer a lighter meal.
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Ingredients for Low Carb Lasagna Stuffed Zucchini Boats
| Ingredient | Quantity |
|---|---|
| Zucchini | 4 medium |
| Ground beef or turkey | 1 pound |
| Marinara sauce (low-sugar) | 1 cup |
| Ricotta cheese | 1 cup |
| Egg | 1 |
| Shredded mozzarella cheese | 1 cup |
| Grated Parmesan cheese | 1/4 cup |
| Garlic, minced | 2 cloves |
| Onion, finely chopped | 1 small |
| Olive oil | 1 tablespoon |
| Italian seasoning | 1 teaspoon |
| Salt and pepper | To taste |
| Fresh basil or parsley | For garnish (optional) |
Step-by-Step Directions
Preparing the Zucchini Boats:
- Preheat your oven to 375°F (190°C).
- Cut the zucchini in half lengthwise and use a spoon to scoop out the seeds, creating a boat-like shape. Brush the zucchini boats with olive oil and season with salt and pepper.
- Place the zucchini boats in a baking dish and bake for about 15 minutes until they begin to soften.
Making the Filling:
- While the zucchini is baking, heat the remaining olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Add the ground meat to the skillet and cook until browned, breaking it up with a spoon as it cooks. Season with Italian seasoning, salt, and pepper.
- Stir in the marinara sauce and let it simmer for a few minutes until the sauce thickens slightly. Remove from heat.
Assembling the Zucchini Boats:
- In a medium bowl, combine the ricotta cheese, egg, and half of the Parmesan cheese. Mix until smooth.
- Remove the zucchini from the oven and fill each boat with a layer of the ricotta mixture, followed by the meat sauce. Sprinkle the shredded mozzarella cheese and remaining Parmesan cheese on top.
- Return the filled zucchini to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
- Garnish with fresh basil or parsley, if desired, before serving.
