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Zucchini Boat Lasagna

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A hearty and flavorful twist on traditional lasagna, featuring zucchini boats filled with savory beef, creamy ricotta, and gooey mozzarella.

Ingredients

Scale
  • 4 medium zucchinis
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 ounces) ricotta cheese
  • 2 cups marinara sauce
  • 1 teaspoon Italian seasoning
  • 1 cup shredded mozzarella cheese
  • Salt and pepper to taste
  • Fresh basil for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice zucchinis in half lengthwise and scoop out the seeds to create boats.
  3. In a skillet, sauté chopped onion and minced garlic until soft and fragrant.
  4. Add the ground beef, seasoning with salt and pepper, and cook until browned.
  5. Stir in ricotta cheese, marinara sauce, and Italian seasoning until well mixed.
  6. Fill each zucchini boat with the meat mixture, then top with mozzarella cheese.
  7. Place zucchini boats in a baking dish and cover with foil.
  8. Bake for 25-30 minutes, then remove foil and bake for an additional 10 minutes until cheese is bubbly.
  9. Serve warm, garnished with fresh basil if desired.

Notes

This dish can be prepped in advance; just assemble and refrigerate until you’re ready to bake. Substitute ground beef with turkey or a plant-based option for a lighter variation.

Nutrition

Find it online: https://cookingwithmayaa.com/zucchini-boat-lasagna/

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