Lasagna-Stuffed Zucchini
Lightening up lasagna with zucchini is one of our fave low-carb dinner hacks. Fill up the zucchini with everything you love about lasagna and enjoy it guilt-free!
Ingredients
- 4 large zucchini, halved lengthwise
- 1 tbsp. extra-virgin olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/2 lb. ground beef
- Kosher salt
- Freshly ground black pepper
- 1 c. jarred marinara
- Pinch of crushed red pepper flakes
- 1 c. ricotta
- 1 c. shredded mozzarella
- Freshly chopped parsley, for garnish
Instructions
- Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides.
- In 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.
- Spread ricotta on bottom of each zucchini boat, then spoon beef sauce over ricotta layer and sprinkle with mozzarella.
- Bake until zucchini is tender and cheese is melty, 15 minutes.
- Garnish with parsley before serving.
Tried this recipe?Let us know how it was!