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Wholesome Zucchini Lasagna Boats with Cheesy Beef Filling

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A comforting and light zucchini lasagna alternative featuring hollowed zucchini boats filled with a savory cheesy beef mixture, perfect for a quick and satisfying dinner.

Ingredients

Scale
  • 3 medium zucchinis, halved lengthwise and hollowed
  • 1 pound (450g) lean ground beef (about 85% lean)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup (240ml) tomato sauce
  • 1/2 cup (120g) ricotta cheese
  • 1 cup shredded mozzarella cheese (about 100g)
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon Italian seasoning (oregano, basil, thyme, rosemary blend)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • A handful fresh basil or parsley, chopped for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Rinse and dry the zucchinis. Slice each one in half lengthwise. Using a small spoon or melon baller, scoop out the flesh leaving about a 1/4-inch thick shell. Set the scooped flesh aside.
  3. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for about 3 minutes until translucent. Add minced garlic and sauté for 30 seconds.
  4. Add ground beef, breaking it apart, and cook until browned and no longer pink, about 6-8 minutes.
  5. Stir in chopped zucchini flesh, Italian seasoning, red pepper flakes (if using), salt, and pepper. Cook for 3-4 minutes until zucchini softens.
  6. Pour in tomato sauce, stir to combine, and simmer gently for 5 minutes until thick but saucy.
  7. Remove skillet from heat and stir in ricotta cheese. Adjust seasoning to taste.
  8. Place hollowed zucchini halves in a baking dish. Spoon the beef and cheese mixture evenly into each boat, packing gently but not overstuffing.
  9. Sprinkle shredded mozzarella over each boat, then dust with grated parmesan.
  10. Bake uncovered for 20-25 minutes until zucchini is tender and cheese is bubbly and slightly browned.
  11. Remove from oven and let cool for 5 minutes. Garnish with chopped fresh basil or parsley before serving.

Notes

Salt and drain the hollowed zucchini shells for 10 minutes to remove excess moisture and pat dry before filling to avoid watery filling. If cheese browns too fast, cover loosely with foil halfway through baking. Do not overcook zucchini to prevent mushiness.

Nutrition

Keywords: zucchini lasagna, low carb, cheesy beef filling, healthy dinner, easy weeknight meal, gluten-free, keto-friendly

Find it online: https://yumyep.com/wholesome-zucchini-lasagna-boats-with-cheesy-beef-filling-recipe-easy-and-perfect-for-dinner/