Low Carb Zucchini Lasagna Boats
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4
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Calories
355 kcal
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Course
Main Course
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Cuisine
Italian
Low Carb Zucchini Lasagna Boats
Description
This recipe substitutes traditional pasta layers with hollowed-out zucchini halves, which soften after a brief prebake. The zucchini boats are filled with a blend of part-skim ricotta cheese, mozzarella, parmesan, egg, and fresh parsley, providing a creamy and cohesive texture when baked. Ground turkey is cooked with garlic and Italian seasoning, simmered briefly in marinara sauce, and spooned atop the cheese-filled zucchini before finishing with more parmesan and baking covered. The gentle baking melds the flavors and softens the zucchini sufficiently while maintaining some structure.
The end result is a satisfying casserole-style dish combining meaty tomato sauce, rich cheese, and tender vegetable shells. It suits those seeking a low-carb alternative to pasta-based lasagna or a gluten-free option. Garnishing with extra fresh parsley adds brightness before serving.
According to the notes, leftover boats can be refrigerated up to five days and reheated in the microwave. Different cheeses like cheddar may be substituted, and either ground beef or chicken may be used instead of turkey, allowing flexibility based on preferences or ingredients on hand.
Ingredients
- 2 zucchini Medium-Large
- 1/2 lb ground turkey lean
- 1/2 tbsp Italian seasoning
- 1 garlic minced, clove
- 1 1/2 Cup marinara sauce
- 1 Cup ricotta cheese part-skim
- 1 egg
- 2 Tbsp parsley plus more for garnish, chopped, fresh
- 1 Cup mozzarella cheese shredded
- 1/2 Cup Parmesan Cheese or cheddar, shredded
- 1 Tbsp olive oil
- salt freshly ground, to taste
- black pepper freshly ground, to taste
Instructions
- Preheat the oven to 400F. Slice zucchini in half on length, and scoop the inside out with a spoon.
- Place them in a baking dish, cut side up and spray with cooking spray.
- Season to taste with salt and pepper then bake for 10-12 minutes until the zucchini softens a bit.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add ground turkey, Italian seasoning, garlic, and cook stirring occasionally and breaking up the meat with a wooden spoon.
- Once the meat is golden brown and cooked through, stir in the marinara sauce and simmer for 1-2 minutes more. Set aside.
- Meanwhile, in a mixing bowl, combine ricotta cheese, egg, parsley, mozzarella and half of the parmesan cheese. Mix well to combine.
- Stuff the zucchini boats with this cheese mixture, top with the meat sauce and sprinkle with remaining parmesan cheese.
- Cover baking dishes with foil and bake in preheated oven for about 25-30 minutes.
- Garnish with fresh chopped parsley and enjoy
Notes
- Nutritional information is approximate and can vary depending on products used.
- Substitute cheddar or other cheeses for parmesan as desired.
- Use ground beef or chicken instead of turkey if preferred.
- Store leftovers in a sealed container in the refrigerator up to 5 days and reheat in the microwave before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 13g | 4% |
| Protein | 33g | 66% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 124mg | 41% |
| Sodium | 981mg | 41% |
| Potassium | 877mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1185IU | 24% |
| Vitamin C | 25.2mg | 28% |
| Calcium | 500mg | 50% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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