Description
A low-carb alternative to classic lasagna using hollowed-out zucchini boats filled with savory meat sauce and creamy ricotta cheese.
Ingredients
Scale
- 4 medium zucchinis
- 1 lb ground turkey or beef
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice zucchinis in half lengthwise and scoop out the centers to create boats.
- Brown the ground meat in a skillet over medium-high heat until cooked through.
- Stir in minced garlic and marinara sauce; simmer for 5 minutes.
- In a bowl, mix ricotta, parmesan, and half of the chopped basil.
- Spoon meat sauce into the zucchini boats, then top with the ricotta mixture.
- Sprinkle mozzarella cheese over the top of each boat.
- Bake for 20-25 minutes until the cheese is bubbly and golden brown.
- Garnish with remaining fresh basil and serve hot.