Lasagna Stuffed Zucchini
Rating
This low-carb Lasagna Stuffed Zucchini is the comfort food that won't weigh you down.
Ingredients
- 4 large zucchini, halved lengthwise
- ½ onion, diced
- 2 cloves garlic, minced
- ½ lb. ground beef
- 1 c. jarred marinara
- pinch of crushed red pepper flakes
- 1 c. ricotta
- Kosher salt
- Freshly ground black pepper
- 1 c. shredded mozzarella
- Freshly chopped parsley, for garnish
Instructions
- Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl.
- In a large skillet over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add ground beef and cook until no longer pink, 5 minutes. Season with salt and pepper. Add marinara and stir until combined. Add crushed red pepper flakes.
- Stuff zucchini: Spread ricotta on bottom of each zucchini boat, then spoon sauce over ricotta layer and sprinkle with mozzarella.
- Bake until zucchini is tender and cheese is melty, 15 minutes.
- Garnish with parsley before serving.
