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Amazing Cheesy Lasagna Stuffed Zucchini Boats

Cheesy Lasagna Stuffed Zucchini Boats
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Enjoy a lighter, healthier take on a classic comfort food with these Cheesy Lasagna Stuffed Zucchini Boats. This recipe swaps pasta for fresh zucchini, creating a delicious and low-carb meal perfect for weeknights or a summer gathering.

Ingredients

Scale
  • 2 large zucchini
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 15 ounces ricotta cheese
  • 1 egg, beaten
  • 1/4 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the zucchini in half lengthwise and scoop out the seeds, creating a boat shape.
  3. In a skillet, brown the ground beef with the chopped onion and minced garlic. Drain any excess fat.
  4. Stir in the tomato sauce, oregano, basil, salt, and pepper. Simmer for 5-10 minutes.
  5. In a separate bowl, mix the ricotta cheese, beaten egg, and Parmesan cheese.
  6. Fill the zucchini boats with the meat sauce, then top with the ricotta mixture.
  7. Sprinkle the mozzarella cheese over the top of each stuffed zucchini boat.
  8. Place the stuffed zucchini boats in a baking dish and add about 1/2 inch of water to the bottom of the dish.
  9. Bake for 25-30 minutes, or until the zucchini is tender and the cheese is melted and bubbly.

Notes

  • For a vegetarian option, omit the ground beef and use a plant-based ground substitute or extra vegetables like mushrooms and bell peppers.
  • If you don’t have fresh zucchini, you can use larger zucchini and cut them into 2-inch thick rounds, then hollow them out.
  • Adjust seasonings to your preference.

Nutrition

Find it online: https://savoryskies.com/cheesy-lasagna-stuffed-zucchini-boats/