Lasagna Zucchini Boats Recipe

These hearty Lasagna-Stuffed Zucchini Boats are a healthier take on the classic Italian dish. I promise you won’t miss the lasagna noodles in this recipe! 

4 medium zucchini (2 1/2 lbs), sliced into halves through the length*
1 cup (8.6 oz) part-skim ricotta cheese
1 large egg
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
Salt and freshly ground black pepper
1 3/4 cup roasted garlic marinara sauce (I used Classico)
1 Tbsp chopped fresh basil , plus more for garnish


  1. Preheat oven to 400 degrees. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats. Set aside.
  2. 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.
  3. Heat 2 tsp of the olive oil in a large non-stick skillet over medium-high heat.
  4. Visit Lasagna Zucchini Boats Recipe @ for full instructions.

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