Lasagna Stuffed Zucchini
These zucchini boats are a crowd favorite at our casa. Plus you skip the noodles and add some extra veggies!
Ingredients
- 4 large zucchini halved lengthwise
- 1 tbsp olive oil
- ½ onion diced
- 2 cloves garlic minced
- ½ lb. ground beef
- 1 c. marinara sauce
- 1 c. ricotta
- 1 c. shredded mozzarella
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Begin by heating your oven to 350° and greasing a pyrex baking dish with some cooking spray. While the oven is heating, cut the zucchini in half lengthwise and scoop out the middle, making sure to leave about ¼" in the zucchini. Set the zucchini insides aside. Then, in a skillet, heat the oil over medium heat and saute the onion until it is fragrant and tender, about 5 minutes.
- When the onions are ready, add in the ground beef and season with salt and pepper. Crumble and cook the beef until it's no longer pink. Then add in the marinara sauce and zucchini middles and cook until the sauce is nice and warm. Next, spread each zucchini boat bottom with some ricotta cheese. Then spoon the beef mixture over the top and sprinkle with mozzarella. Bake for about 15 minutes so that the zucchini is tender and the cheese is melted. Garnish with parsley and serve!