Lasagna Stuffed Zucchini Boats
Baked zucchini boats stuffed with creamy ricotta, a rich meaty sauce, and melted mozzarella cheese! A delicious low-carb alternative to pasta!
Servings: 4
Ingredients
- 4 med. zucchini sliced in half lengthwise
- 1 T. extra virgin olive oil
- 1/2 med. yellow onion diced
- 2 cloves garlic pressed
- 1/2 lb. Italian sausage or ground beef
- Kosher salt
- Freshly ground black pepper
- 1 c. jarred marinara I use Raos
- 1 pinch crushed red pepper flakes
- 1 c. whole milk ricotta cheese
- 1 c. freshly shredded mozzarella cheese
- Freshly grated Parmesan cheese for sprinkling
- Freshly chopped flat-leaf parsley for garnish
Instructions
- Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper or foil.
- Slice the zucchinis in half lengthwise. Trim the ends if needed. Scoop out the insides using a spoon leaving a 1/2 -inch border. Place them on the prepared baking sheet.
- Heat the olive oil in a large skillet over medium-high heat. Add the diced onions, cook, stirring often until softened, about 5 minutes. Add the garlic, cook until fragrant, about 1 minute. Add sausage or ground beef, cook until no longer pink, about 5 minutes. Season with salt and pepper. Add the marinara and crushed red pepper flakes, stir to combine. Reduce the heat to low and simmer, stirring occasionally.
- TO ASSEMBLE: Spread the ricotta on the bottom of each zucchini boat, then spoon the meat sauce over the ricotta layer. Sprinkle the tops with mozzarella cheese.
- Bake uncovered until the zucchini is tender and the cheese is melty, about 15 minutes.
- Sprinkle with parmesan cheese and garnish with parsley before serving, Enjoy!
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