Lasagna Stuffed Zucchini Boats
Overview
Prep Time: 20 min • Cook Time: 40
Total Time: 1 hr
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what you’ll need:
3 large zucchini
1lb ground beef or turkey
1 jar of marinara sauce
1 cup ricotta cheese
1/2 cup grated parmesan cheese + more for the topping
1 small onion, chopped
3 tbsp italian seasoning, divided
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tbsp avocado oil
Fresh basil, chopped
Instructions:
Preheat the oven to 400 degrees
Add 1 tbsp of avocado oil to a large skillet on medium-high heat. Once heated, add the ground turkey and cook for 5-7 minutes until brown.
Once browned, add in the chopped onion and saute a few minutes until soft.
Once done, add the entire jar of sauce, 1 tbsp of Italian seasoning, 1 tsp salt, and 1 tsp pepper. Mix well, cover with a lid, and bring the temperature down to low. Let it simmer until it’s time to put it in the baking dish.
Meanwhile, cut your zucchini in half lengthwise and scoop out the seeds, leaving a hollow center. Make sure not to scrape it too thin! Then, lay them down at the bottom of a baking dish.
Next, make the ricotta filling. Add 1 cup of ricotta cheese, 1/2 cup of parmesan cheese, and 2 tbsp of Italian seasoning to a bowl, then mix.
Add about 1/2 of the ricotta cheese filling to the base of each zucchini, leaving about 1/2 cup of the filling to add to the top.
Add the meat mixture to each piece of zucchini. I really like to pile it on here!
Top it with dollops of the rest of the ricotta mixture and a sprinkle of parmesan cheese.
Cover with foil, and bake for 30 minutes.
After 30 minutes, pull off the foil and place it back in the oven for about 10 minutes, uncovered until the cheese is melted and starts to become golden. Top with freshly chopped basil. Serve immediately and enjoy!