When you need a low-lift, delicious, filling dinner, lasagna is the way to go; however, lasagna can be a little bit heavy for a weeknight dinner. Enter our lasagna-stuffed zucchini. By taking everything you love about lasagna—seasoned beef, marinara sauce, and layers of mozzarella and ricotta cheese—and swapping out the pasta for zucchini boats, we’ve made a low-carb, gluten-free lasagna that everyone can enjoy. Fill up the zucchini with everything you love about lasagna and enjoy it guilt-free!
Did you try making this? Let us know what you think in the comments down below!
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Ingredients
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- Step 1Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides.
- Step 2In a large skillet over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add ground beef and cook until no longer pink, 5 minutes. Season with salt and pepper. Add marinara and stir until combined. Add crushed red pepper flakes.
- Step 3Spread ricotta on bottom of each zucchini boat, then spoon beef sauce over ricotta layer and sprinkle with mozzarella.
- Step 4Bake until zucchini is tender and cheese is melty, 15 minutes.
- Step 5Garnish with parsley before serving.
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