Lasagna Zucchini Boats
Lasagna zucchini boats are the perfect weeknight meal with all the flavors of classic lasagna without extra carbs from pasta and it is a lot easier.
Lasagna zucchini boats are the perfect weeknight meal with all the flavors of classic lasagna without extra carbs from pasta and it is a lot easier.
- 1 large egg
- salt and freshly ground black pepper
- 4 medium zucchini ((2 1/2 lbs) sliced into halves through the length*)
- 1 cup (8.6 oz) part-skim ricotta cheese
- 1 1/2 tbsp chopped fresh parsley ( plus more for garnish)
- 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)
- 1 3/4 cup roasted garlic marinara sauce ((i used classico))
- 1 tbsp chopped fresh basil ( plus more for garnish)
- Carbohydrate 0.048125 g
- Cholesterol 26.4375 mg
- Fat 0.62125 g
- Fiber 0 g
- Protein 0.78625 g
- Saturated Fat 0.1936875 g
- Serving Size 1 1 Zucchini boat (35g)
- Sodium 299.435 mg
- Sugar 0.048125 g
- Trans Fat 0.1041875 g
- Calories 9 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 quick and healthy meals is a constant challenge. I need something that's both delicious and satisfying, but doesn't require hours in the kitchen. That's where these lasagna zucchini boats come in. They're a revelation! They capture all the rich, comforting flavors of classic lasagna without the heavy carbs, and they're surprisingly easy to whip up even on a hectic weeknight. The secret? Using zucchini as the “pasta” – genius, right?
I've always loved lasagna, but let's be honest, it can be a bit of a project. Between boiling the pasta, layering all the ingredients, and the long baking time, it often feels like a weekend endeavor. These zucchini boats are a game-changer. The zucchini halves act as perfectly sized containers for all the delicious lasagna filling, cutting down on prep time and baking time significantly. Plus, the zucchini adds a subtle sweetness and a healthy boost to the dish.
The best part? Everyone in my family loves them. Even my picky eater, who usually turns up his nose at vegetables, devours these boats. I often double the recipe to ensure we have leftovers for lunch the next day – a huge bonus for a busy weekday schedule. The recipe is flexible, too. Feel free to experiment with different cheeses, add some spinach or mushrooms to the filling, or even use ground turkey or chicken instead of beef. The possibilities are endless.
This recipe isn't just a weeknight staple; it's also surprisingly versatile. It's perfect for potlucks and gatherings, and it even makes a fantastic make-ahead meal. You can prepare the filling ahead of time and assemble the boats just before baking. This allows you to enjoy a delicious and healthy meal without spending too much time in the kitchen. And let's be honest, as a busy mom, that's a huge win!
The beauty of this recipe lies in its simplicity. It's a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. With minimal ingredients and straightforward steps, you can create a meal that's both nutritious and incredibly satisfying. This recipe has become a staple in my kitchen, and I'm confident it will become a favorite in yours as well. So, ditch the heavy pasta and embrace the lightness and deliciousness of these lasagna zucchini boats. Your taste buds (and your waistline) will thank you.
Tips and Variations:
- Choose the right zucchini: Select larger, wider zucchini for best results. Smaller zucchini may not hold as much filling.
- Spice it up: Add a pinch of red pepper flakes to the meat sauce for a little kick.
- Vegetarian option: Omit the beef and add extra vegetables like mushrooms, spinach, or bell peppers.
- Cheese variations: Experiment with different types of mozzarella, or use a blend of cheeses for a more complex flavor.
- Make it a complete meal: Serve with a side salad or a simple green vegetable for a well-rounded meal.
