Lasagna Stuffed Zucchini Boats
Servings: 4 servings
This Stuffed Zucchini Boats recipe is easy to make and so delicious! Bubbling cheese melted over meat sauce stuffed zucchini is hard to resist!
- 2 large zucchinis
- 2 cloves garlic minced
- ½ lb lean ground beef
- 1 teaspoon Italian seasoning
- 2 cups pasta sauce divided
- 1 cup mozzarella cheese shredded
- ¼ teaspoon oregano
- 1 cup ricotta cheese
- 1 egg yolk
- 2 Tablespoons parmesan cheese grated
Preheat oven to 375°F.
Combine cheese mixture and set aside.
Cut zucchinis in half lengthwise, Using a spoon, scoop out the fleshy center leaving a ¼" shell.
Brush the inside of the zucchini with olive oil and place cut side down in a baking dish. Bake 10 minutes.
While the zucchini bakes, brown beef and garlic over medium heat. Drain fat.
Stir in 1 ½ cups pasta sauce and Italian seasoning, simmer for 5 minutes.
Remove zucchinis from the oven and turn over, filling each boat with ¼ of the cheese mixture and finish with the meat mixture.
Wrap the baking dish with foil and bake for 30 minutes.
Remove from oven and add mozzarella to the boats. Bake for 5 more minutes or until zucchini is tender and cheese is melted.
Calories: 354kcal | Carbohydrates: 15g | Protein: 31g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 962mg | Potassium: 1130mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1412IU | Vitamin C: 38mg | Calcium: 364mg | Iron: 4mg