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Lasagna Zucchini Boats

Lasagna Zucchini Boats

Gluten-free lasagna zucchini boats are stuffed with all the goodness of lasagna but without all the heavy pasta.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Main
Cuisine Italian
Servings 2 boats
Calories 397 kcal

Equipment

  • 9 x 13-inch baking dish
  • large skillet
  • Mixing Bowl

Ingredients
  

Zucchini and Filling

  • 4 large zucchini about 6 oz. each, cut in half vertically
  • 0.5 pound lean ground beef or turkey
  • 0.5 cup diced onion about 1 medium yellow onion
  • 0.25 teaspoon kosher salt
  • 0.125 teaspoon coarse ground black pepper
  • 2 cloves garlic minced
  • 1 cup marinara or spaghetti sauce

Cheese Mixture

  • 1 cup ricotta cheese
  • 1 large egg beaten
  • 0.5 cup grated Parmesan cheese
  • 2 tablespoons finely minced fresh parsley more for garnishing
  • 1 tablespoon finely minced fresh basil more for garnishing
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon dried oregano
  • 0.125 teaspoon coarsely ground black pepper
  • 1 cup shredded mozzarella cheese

Instructions
 

Preparing the Zucchini

  • Preheat oven to 400ºF. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside. Scoop out insides of each zucchini, leaving about ¼ -inch rim. Set aside, cut side down, on a paper towel to drain.

Cooking the Filling

  • In a large skillet over medium-high heat, add ground beef and onion; season with salt and pepper. Cook, breaking up the meat, until beef is no longer pink and onions are translucent. Drain grease if needed. Add garlic and continue to cook for one minute, stirring, or until fragrant. Add marinara sauce and stir to combine. Remove from heat.

Mixing the Cheese

  • In a small bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, basil, garlic powder, oregano, and black pepper.

Assembling the Dish

  • Spread the cheese mixture evenly into the bottom of each of the zucchini 'boats' and place in prepared baking dish. Spoon meat sauce on top of ricotta mixture.
  • Cover baking dish with foil and bake for 35 minutes.
  • Remove from oven and sprinkle with mozzarella cheese. Continue to bake, uncovered, until cheese is melted and zucchini is tender, about 5 to 10 minutes.

Notes

Meat options: If you prefer, replace ground beef with Italian sausage or ground chicken, or omit the meat for a vegetarian entree. With cottage cheese: Cottage cheese can be used as a substitute for ricotta cheese. Make ahead: Prepare the boats but don’t bake them. Refrigerate for up to a day, tightly covered. Bake as directed, adding five minutes to baking time.

Nutrition

Serving: 2boatsCalories: 397kcalCarbohydrates: 12gProtein: 32gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 148mgSodium: 943mgPotassium: 659mgFiber: 2gSugar: 5gVitamin A: 1191IUVitamin C: 17mgCalcium: 425mgIron: 3mg
Keyword Gluten-Free, Healthy Alternative, lasagna, Lasagna Zucchini Boats, Zucchini Boats
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