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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
Ingredients
12 INGREDIENTS
4 SERVINGS
4 large zucchini
halved lengthwise
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
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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?
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