Lasagna Zucchini Boats
This low-carb, low-sucrose* meal is perfect as an appetizer or main dish. You will not even miss the noodles with all of the melted cheese and tangy sauce. Make sure to select wide zucchini, so you can fit more filling in each Lasagna Zucchini Boat.
Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.
*Click link to learn more about Sucrose Intolerance.
- 4 medium zucchini (2 ½ pounds), sliced in half, lengthwise**
- 1 cup (8.6 ounces) part-skim ricotta cheese
- 1 large egg
- 1½ tablespoons chopped fresh parsley, plus more for garnish
- 1¼ cups (5 ounces) shredded mozzarella cheese
- ½ cup (2 ounces) finely shredded parmesan cheese
- 8 ounces 93 percent lean ground beef or lean ground turkey
- 4 teaspoons olive oil, divided
- Salt and freshly ground black pepper
- 1¾ cup roasted garlic marinara sauce (I used Classico with no sucrose added)
- 1 tablespoon chopped fresh basil, plus more for garnish
**Look for zucchini that is wider and more uniform in width. The skinnier zucchini will not fit much filling.
- Preheat oven to 400°. Using a spoon, scoop centers from zucchini while leaving a ¼ -inch rim to create boats. Set aside.
- In a mixing bowl, stir together ricotta cheese, egg and 1½ tablespoon of the parsley. Season lightly with salt and pepper. Stir in ½ cup of the mozzarella cheese and the parmesan cheese. Set aside.
- Heat 2 teaspoons of the olive oil in a large non-stick skillet over medium-high heat. Crumble beef into pan, season with salt and pepper and cook, stirring occasionally and breaking up beef when stirring until browned (there should not be any excess fat, but if you happened to use a fattier beef, drain excess rendered fat). Stir in marinara sauce and 1 tablespoon of the basil, remove from heat.
- To assemble boats, brush both sides of zucchini lightly with remaining 2 teaspoons olive oil and place in two baking pans (I used a 13 in. x 9 in. and a 9 in. x 9 in.). Divide cheese mixture among zucchini spooning about 2½ tablespoons into each, and spread cheese mixture into an even layer. Divide sauce among zucchini adding a few heaping spoonfuls to each. Cover baking dishes with foil and bake in preheated oven for 30 minutes. Remove from oven, sprinkle tops with remaining ¾ cup mozzarella, and bake about 5 more minutes until cheese has melted and zucchini is tender. Sprinkle tops with fresh basil and parsley and serve warm.
Recipe source: Cooking Classy