For those who love lasagna – you know it’s really just spaghetti-flavored cake. The layers of cheesy goodness melting with the meat sauce….mmmm. Lasagna is usually my go-to entree at Italian restaurants because it always leave me in a state of blissful satisfaction. In order to eat lasagna more often, we replaced the noodles with zucchini. Let me tell you, coming from someone who eats/breathes/sleeps/dreams of their carbs, these lasagna zucchini boats are pretty delicious!!
Lasagna Zucchini Boats
Ingredients:
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 lb ground hamburger or turkey
- 1 jar marinara
- 8 zucchini
- 1 cup ricotta cheese
- 8 oz bag shredded mozzarella cheese
Directions:
- Preheat oven to 350 F.
- In large skillet, heat oil over medium heat. Cook onion until translucent, about 5 minutes. Add garlic and cook for one minute. Add meat and cook until brown. Add marinara sauce and stir until combined. Turn heat to low.
- Slice zucchini in half lengthwise. Core out center of zucchini slices, to create a “bowl” for the sauce and cheeses. (Optional: rather than discard the zucchini that was removed, we diced it up and added it into the sauce.)
- Place zucchini, face up, in a baking dish. Spread a layer of ricotta cheese into the “bowl” of the zucchini. Spoon meat sauce over ricotta. Top with mozzarella.
- Bake for 15 minutes, until cheese is light brown and bubbly.
Live your life joyfully so,
Ashley
