Lasagna Zucchini Boats


  • four medium zucchini (2 half lbs), sliced into halves thru the duration*
  • 8 ounces93% lean floor beef or lean ground turkey
  • 4 tsp olive oil , divided
  • Salt and freshly ground black pepper
  • 1 cup (eight.6 oz.) component-skim ricotta cheese
  • 1 massive egg
  • 1 half Tbsp chopped sparkling parsley , plus more for garnish
  • 1 1/4 cups (5 oz) shredded mozzarella cheese
  • half cup (2 ounces) finely shredded parmesan cheese
  • 1 three/four cup roasted garlic marinara sauce (I used Classico)
  • 1 Tbsp chopped sparkling basil , plus more for garnish


  1. Preheat oven to 400 levels. Using a spoon, scoop centers from zucchini even as leaving a 1/four-inch rim to create boats. Set aside.
  2. In a blending bowl stir collectively ricotta cheese, egg and 1 half of Tbsp of the parsley. Season gently with salt and pepper. Stir in half cup of the mozzarella cheese and the parmesan cheese. Set apart.
  3. Heat 2 tsp of the olive oil in a large non-stick skillet over medium-high heat. 
  4. Crumble pork into pan, season with salt and pepper and cook dinner, stirring from time to time and breaking apart pork while stirring, till browned (there shouldn’t be any extra fats however in case you came about to apply a fattier beef then simply drain extra rendered fat). 
  5. Stir in marinara sauce and 1 Tbsp of the basil, do away with from warmth.
  6. To bring together boats, brush each aspects of of zucchini lightly with last 2 tsp olive oil and vicinity in two baking pans (I used a thirteen by nine and a nine by using 9). Divide cheese combination among zucchini spooning about 2 half Tbsp into each, then spread cheese combination into or even layer. 
  7. Divide sauce amongst zucchini adding a few heaping spoonfuls to each. Cover baking dishes with foil and vicinity in oven side through aspect and bake in preheated oven 30 minutes.
  8. Remove from oven, sprinkle tops with final three/4 cup mozzarella, return to oven and bake until cheese has melted and zucchini is gentle, about five mins. Sprinkle tops with with fresh basil and parsley and serve heat.
  9. *Look for zucchini that is wider and more uniform in width. The skinnier zucchini won’t healthy a lot filling.
  10. Recipe source: Cooking Classy