Veggie Lasagna Zucchini Boats

Name: Veggie Lasagna Zucchini Boats
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: European, Italian, Mediterranean
Ingredients: 1 teaspoon olive oil; 2 loose cups baby spinach (chopped); 3 cloves chopped garlic; 1/3 cup chopped onion; 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 (chopped plus more for garnish); 1 teaspoon olive oil; 1 clove garlic (smashed with side of knife); 1 1/2 cups crushed tomatoes (I always use Tuttorosso); salt and black pepper; 1 tbsp chopped basil; 4 40 oz total medium zucchini; 1 cup part skim shredded mozzarella (Polly-O)

7 steps

Prep:15minCook:45min

These low-carb Veggie Lasagna Zucchini Boats are basically hollowed out zucchinis stuffed with a veggie lasagna filling and baked in the oven with marinara sauce and melted cheese – SO GOOD!

Updated at: Wed, 16 Aug 2023 23:58:22 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories439.5 kcal (22%)

Total Fat17.5 g (25%)

Carbs46.8 g (18%)

Sugars32.3 g (36%)

Protein33.5 g (67%)

Sodium1039.9 mg (52%)

Fiber13.3 g (48%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Preheat oven to 400°F.

Step 2

In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, careful not to burn, about 1 minute. Add crushed tomatoes, salt and black pepper to taste. Stir and reduce heat to low, cover and simmer 5 minutes, then add fresh basil.

Step 3

Heat a large nonstick saute pan over medium heat, add oil, onion, garlic and red pepper and season with 1/8 tsp salt. Cook until soft, 3 to 4 minutes. Add the baby spinach and saute until wilted, about 1 minute.

Step 4

In a medium bowl add the ricotta, parmesan cheese and egg, mix well. Add the cooked vegetables and basil and mix.

Step 5

Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4″ thick.

Step 6

Place 1/4 cup of sauce in the bottom of a 9 x 12″ baking dish, and place zucchini halves cut side up.

Step 7

Stuff the zucchini with ricotta mixture (scant 1/4 cup) and top each with 2 tbsp marinara, 2 tbsp mozzarella. Cover with foil and bake 40 to 45 minutes until cheese is melted and zucchini is cooked through.

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