Love Italian food but not all of the calories and carbs? This healthy swap for traditional lasagna is sure to satisfy your cravings. These Lasagna Zucchini Boats can easily be made low-sugar by selecting a low-sugar pasta sauce (most pasta sauces have a ton of added sugar, be sure to review the food labels carefully).
- 4 medium zucchini (2.5 pounds), sliced into halves through the length
*Look for zucchini that is wider and more uniform in width. The skinnier zucchini will not fit much filling.
- 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% lean ground beef or lean ground turkey
- 4 teaspoons olive oil, divided
- Salt and freshly ground black pepper
- 1¾ cups roasted garlic marinara sauce
- 1 tablespoon chopped fresh basil, plus more for garnish
- Preheat oven to 400°F. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats. Set aside.
- In a mixing bowl, stir together ricotta cheese, egg and 1½ tablespoons 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 until browned (there should not be any excess fat but if you happened to use a fattier beef then just drain excess rendered fat). Stir in marinara sauce and 1 tablespoon of the basil, remove from heat.
- To assemble boats, brush both sides of of zucchini lightly with remaining 2 teaspoons olive oil and place in two baking pans (I used a 13 x 9 and a 9 x 9). Divide cheese mixture among zucchini spooning about 2½ tablespoons into each, then spread cheese mixture into an even layer. Divide sauce among zucchini adding a few heaping spoonfuls to each. Cover baking dishes with foil and place in oven side by side, and bake in preheated oven 30 minutes. Remove from oven, sprinkle tops with remaining ¾ cup mozzarella, return to oven and bake about 5 more minutes until cheese has melted and zucchini is tender. Sprinkle tops with with fresh basil and parsley and serve warm.
Servings: Makes 8 boats
Recipe by: Cooking Classy