Stuffed Lasagna Zucchini Boats

These stuffed lasagna zucchini boats are healthy, savory and low in carbs. They are filled with all ingredients found in lasagna but served in zucchini halves (as a base). By doing this, the food contains less carbs that any lasagna is supposed to have. Then, if you are adopting a low-carb diet, should never miss these for meal. Loaded with flavors, these promise to get you guys hooked.

Actually, I’m a non-keto eater. I fall for this stuffed zucchini just because it tastes so good. Zucchini is cut in half, lengthwise, scooped out 2/3 of the flesh, then stuffed with a delicious mix of spinach, ricotta, parmesan, salt, pepper, olive oil and garlic. Zucchini halves are then evenly drizzled with marina sauce and topped with shredded mozzarella cheese. They are finishes off with baking in the oven until cooked through and cheese is melted. Then, a good zucchini dish is ready to serve!

If you are finding something tasty and heathy made with zucchini, these stuffed lasagna zucchini boats are the way to go. They’re great to fill your stomach and beat the heat of summer. What you need to do here is to save their recipe and give it a try when ever you have appetite for. Let’s get started!

Stuffed Lasagna Zucchini Boats

Recipe by GenevaWatsonCourse: Appetizers, SidesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

1

hour 

10

minutes

These stuffed lasagna zucchini boats are healthy, savory and low in carbs. They are filled with all ingredients found in lasagna but served in zucchini halves (as a base).

Ingredients

• 4 large zucchini

• 5 handfuls of spinach

• 1 ½ cups shredded mozzarella cheese

• 15 oz. ricotta cheese

• ½ cup grated Parmesan cheese

• 2 cups marinara sauce

• 1 tablespoon olive oil

• 1 ½ teaspoons minced garlic

• 1/8 teaspoon pepper

• ½ teaspoon salt

Directions

• Preheat oven to 400 degrees F.
• Cut zucchini in half, lengthwise. Scoop out insides of zucchini; using a metal spoon or melon baller. Place in a baking dish and set aside.
• Heat a tablespoon of olive oil in a large skillet over medium heat. Add garlic and cook for 2-3 minutes.
• Add spinach and gently stir for 3-4 minutes until wilted. Remove from heat.
• Add ricotta cheese, 1 cup of shredded mozzarella, parmesan, salt and pepper in a large bowl. Stir to combine.
• Add cooked spinach into cheese mixture. Mix to well combined.
• Scoop spinach cheese mixture into zucchini boats. Drizzle with marina sauce and top with remaining ½ cup of shredded mozzarella cheese.
• Cover baking dish with foil and bake for 30 minutes.
• Remove foil and bake for another 5 minutes.
• Serve!