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Cheesy Zucchini Boats with Beef and Ricotta

Whip up these mouth-watering Cheesy Zucchini Boats for a healthified take on the classic lasagna. Stuffed with savory ground beef and rich ricotta, topped with bubbly mozzarella, and finished with a sprinkle of fresh basil, it's a low-carb meal that's high on flavor.
3
1 hr
TOTAL TIME
712
CALORIES
$2.86
PER SERVING
Cheesy Zucchini Boats with Beef and Ricotta
Directions
9 STEPS
20 min
PREP TIME
40 min
COOK TIME
1 hr
TOTAL TIME
1
Preheat your oven to 350°F.
2
Score the interior of each zucchini half (like you’re dicing an avocado) and scoop out the insides, leaving about 1/4 inch border. Set aside.
3
In a large skillet, heat the extra-virgin olive oil over medium-high heat.
4
Add the diced onion to the skillet and sauté until soft, around 5 minutes. Add the minced garlic and continue to sauté until fragrant, roughly a minute more.
5
Add the ground beef to the skillet. Cook, breaking it up with your spoon, until it's browned and no longer pink, about 5 minutes.
6
Season the beef mixture with salt, freshly ground black pepper, and crushed red pepper flakes. Add marinara sauce and stir until combined.
7
Spread a layer of ricotta cheese at the bottom of each zucchini boat. Follow it with a layer of the beef mixture, and then sprinkle shredded mozzarella on top.
8
Bake the zucchini boats in the preheated oven until the zucchini is tender, the beef is bubbly, and the mozzarella is melted and slightly browned, about 15 minutes.
9
Before serving, garnish each zucchini boat with a sprinkle of the finely chopped fresh basil.
Health Info
Macros
27g
CARBS
54g
FAT
37g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
Contains these allergens
MILK
Frequently Asked Questions
Do I need to peel the zucchini for zucchini boats?
How do I keep my zucchini boats from getting soggy?
What can I use as filling for my Zucchini Boats?
Do I pre-cook the filling for my Zucchini Boats?
How do I ensure my zucchini boats are flavorful?
Can I make vegan zucchini boats?
My zucchini boats are always undercooked. What am I doing wrong?
What size of zucchini should I use for zucchini boats?
How to make the stuffing moist, yet firm?
Can Zucchini Boats be made ahead and reheated?