Lasagna-Stuffed Zucchini Boats
Ingredients
The zucchini boats
-
4
medium
zucchini
-
1
large
egg
-
1½
Tbsp
chopped fresh parsley
-
1¼
cups
shredded mozzarella cheese
-
½
cup
finely shredded parmesan cheese
The filling
-
8
oz
90% lean ground beef or lean ground turkey
-
4
tsp
olive oil
-
1¾
cups
roasted garlic marinara sauce
-
1
Tbsp
chopped fresh basil
-
Salt
to taste
-
Pepper
to taste
Instructions
- Preheat the oven to 400°F.
- Scoop out the centers of the zucchini, leaving a ¼-inch rim.
- In a bowl, mix ricotta cheese, egg, parsley, salt, and pepper, then add mozzarella and parmesan.
- Brown the ground beef in a skillet, seasoning with salt and pepper.
- Stir marinara sauce and basil into the browned beef.
- Brush the zucchini with olive oil and place in baking pans.
- Fill the zucchini with the cheese mixture, then top with the meat sauce.
- Cover with foil and bake for 30 minutes.
- Remove foil, sprinkle with remaining mozzarella, and bake until cheese melts and zucchini is tender, about 5 more minutes.
- Garnish with fresh basil and parsley before serving.
Nutrition Facts (estimated)
Servings
8 Zucchini boats
Calories
226
Total fat
13g
Total carbohydrates
8g
Total protein
17g
Sodium
563mg
Cholesterol
66mg
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