Veggie Lasagna Zucchini Boats
These zucchini boats, filled with a flavorful veggie lasagna mixture, are a fantastic low-carb dish. The zucchinis are carefully hollowed and then generously packed with the delicious filling, topped with marinara sauce and gooey cheese before being baked to perfection in the oven. They are absolutely delightful!
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Ingredients
- 1 teaspoon olive oil
- 1/3 cup chopped red bell pepper
- kosher salt
- 3/4 cup part skim ricotta
- 1/2 cup grated parmesan cheese
- 1 large egg
- 4 large basil leaves
- 1 teaspoon olive oil
- 1 clove garlic
- 1 1/2 cups crushed tomatoes
- salt and black pepper
- 1 tbsp chopped basil
- 4 40 oz total medium zucchini
- 1 cup part skim shredded mozzarella
- 1/3 cup chopped onion
- 2 loose cups baby spinach
- 3 cloves chopped garlic
Instructions
- 1
Begin by setting your oven temperature to 400°F (200°C) to preheat.
- 2
In a medium saucepan, warm olive oil over medium heat. Introduce minced garlic and sauté until it turns a lovely golden color, being cautious not to let it burn, which should take about 1 minute. Incorporate crushed tomatoes along with salt and black pepper according to your preference. Mix well, then lower the heat and cover, allowing it to simmer for 5 minutes before stirring in fresh basil.
- 3
Heat a large nonstick skillet on medium heat, adding a drizzle of oil along with diced onion, garlic, and red pepper. Season with a pinch of salt (1/8 tsp) and cook until the vegetables are tender, approximately 3 to 4 minutes. Then, add baby spinach and sauté until it wilts down, around 1 minute.
- 4
In a separate medium bowl, combine ricotta cheese, parmesan cheese, and an egg, mixing thoroughly. Fold in the sautéed vegetables and basil, ensuring everything is well blended.
- 5
Slice the zucchini in half lengthwise and, using a spoon or a melon baller, carefully scoop out the inner flesh, leaving about 1/4 inch intact.
- 6
Pour 1/4 cup of the prepared sauce into the base of a 9 x 12-inch baking dish, then position the zucchini halves with the cut sides facing upward.
- 7
Fill each zucchini half with a generous scoop (about scant 1/4 cup) of the ricotta mixture, and top each with 2 tablespoons of marinara sauce and 2 tablespoons of mozzarella cheese. Cover the dish with aluminum foil and bake for 40 to 45 minutes, or until the cheese is bubbly and the zucchini is tender throughout.