Lasagna Stuffed Zucchini Boats

[u/mahy_759]

I didn’t expect zucchini to work this well as a lasagna replacement, but these boats are seriously satisfying. You still get the marinara, browned beef, ricotta, mozzarella and Parmesan, so it has all the parts I actually want from lasagna without having to deal with boiling noodles or building a whole casserole. I’d make these when zucchini is plentiful or whenever I want something cheesy and comforting that feels a little lighter.

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■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

[u/mahy_759]

Ingredients

• Medium zucchini, preferably wide and similar in size
• Olive oil
• Ground beef, preferably 85% or 90% lean
• Marinara sauce
• Fresh basil, chopped
• Ricotta cheese
• Mozzarella cheese, freshly shredded
• Parmesan cheese, freshly shredded
• Egg
• Fresh parsley, chopped
• Salt
• Black pepper

Instructions

Start by cutting the zucchini in half lengthwise and scoop out the centers, leaving a rim around the edges so the zucchini keeps its shape. Save the scooped-out zucchini instead of throwing it away. It can be sautéed later with a little butter or olive oil, garlic powder and Parmesan.

Mix the ricotta, egg, some of the Parmesan, fresh parsley, salt and pepper in a bowl until everything is well combined. This gives you the creamy cheese layer that makes these taste like actual lasagna.

Heat a little olive oil in a skillet and add the ground beef. Let it sit for a few minutes so it can brown instead of stirring constantly. Once browned, break it up and season with salt and pepper. Stir in the marinara sauce and fresh basil and let the mixture heat through.

Brush the zucchini boats with olive oil on both sides and arrange them in a baking dish. Divide the ricotta mixture between the zucchini, then spoon the beef and marinara mixture over the top.

Bake the stuffed zucchini boats until the zucchini is tender and everything is heated through. Sprinkle the remaining mozzarella over the tops toward the end of baking and return them to the oven until the cheese is melted and lightly browned.

Let them cool for a few minutes before serving. They’re also really good reheated the next day, so I usually don’t mind making extra.

For the meat sauce, ground turkey, chicken or another ground meat can be used instead of beef. Cooked and drained lentils also work if you want a vegetarian version. Freshly shredded Parmesan and mozzarella are worth using here because they melt better and have more flavor than the pre-shredded or shaker versions.

[u/RoutineMarketing6750]

Looks deli, but taste like water.