Lasagna zucchini boats
Try this delicious and healthy twist on classic lasagna with our Lasagna Zucchini Boats recipe. Featuring zucchini, ricotta, mozzarella, and savory ground turkey, this dish offers a low-carb alternative packed with flavor. Perfect for family dinners or meal prepping, it's an easy way to enjoy all the comforts of lasagna without the extra carbs. Ready in under an hour!
- 18 Feb 2025
- Cook time 45 min
- Prep time 10 min
- 4 Servings
- 12 Ingredients
Lasagna zucchini boats are a delightful and healthier twist on the classic lasagna. By using zucchini as a vessel for the delectable layers of ricotta, mozzarella, and ground turkey, you not only reduce carbs but also add a fresh, flavorful element to the dish. This recipe is perfect for those looking to enjoy the rich, comforting flavors of lasagna while keeping an eye on their nutritional intake.
Ingredients:
Instructions:
- Wash the zucchinis thoroughly.
- Cut each zucchini in half lengthwise and scoop out the centers to create “boats,” reserving the scooped-out flesh.
- Place the zucchini boats in a baking dish and set aside.
- In a medium bowl, combine 1 cup of ricotta cheese and 1 egg.
- Add 1.5 tablespoons of chopped fresh parsley, a dash of black pepper, and a dash of salt. Mix well until the ingredients are fully incorporated.
- Heat 2 teaspoons of olive oil in a large skillet over medium heat.
- Add 16 ounces of ground turkey to the skillet and cook until browned and fully cooked, breaking up the meat with a wooden spoon as it cooks, about 5-7 minutes.
- Add the reserved zucchini flesh and cook for an additional 2 minutes until softened.
- Pour 1 cup of pasta sauce and 3/4 tablespoon of chopped basil into the skillet with the cooked turkey mixture. Stir to combine.
- Let the mixture simmer for about 5 minutes to allow the flavors to meld together.
- Spoon the ricotta mixture evenly into the bottom of each zucchini boat.
- Top the ricotta layer with the turkey and pasta sauce mixture.
- Sprinkle 1 cup of shredded mozzarella cheese and 1/4 cup of grated parmesan cheese evenly over the top of the stuffed zucchini boats.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the zucchini is tender.
- Carefully remove the baking dish from the oven.
- Let the zucchini boats cool for a few minutes before serving.
Tips:
- Selecting Zucchini: Choose medium-sized zucchinis that are firm and have a vibrant green color. These hold their shape well during baking.
- Prepping Zucchini: Scoop out the seeds and some of the flesh to create a boat-like structure, but leave a thick enough border so the zucchini maintains its shape.
- Ricotta Mixture: Mix the ricotta cheese, egg, parsley, black pepper, and salt well to ensure even distribution of flavors.
- Cooking Ground Turkey: Cook the ground turkey in a skillet with a bit of olive oil until browned. Be sure to break it up into small pieces during cooking.
- Layering: Start with a thin layer of cooked turkey, followed by the ricotta mixture and pasta sauce. Then, top it with mozzarella and a sprinkle of parmesan cheese for the perfect cheesy crust.
- Baking: Bake the zucchini boats at 375°F (190°C) for about 25-30 minutes or until the zucchini is tender and the cheese is bubbly and golden.
- Herbs: The addition of fresh basil towards the end of assembly adds a burst of freshness. Feel free to experiment with other herbs such as oregano or thyme.
Lasagna zucchini boats offer a delightful combination of traditional lasagna flavors with a healthier, low-carb twist. They are not only simple to prepare but also versatile and packed with nutrition. By following these tips and this recipe, you'll create a delicious, comforting dish that's perfect for a family dinner or a special occasion. Enjoy your meal!
| Nutrition Facts | |
|---|---|
| Serving Size | 360 grams |
| Energy | |
| Calories 450kcal | 22% |
| Protein | |
| Protein 50g | 32% |
| Carbohydrates | |
| Carbohydrates 12g | 3% |
| Fiber 2.21g | 6% |
| Sugar 6g | 6% |
| Fat | |
| Fat 27g | 30% |
| Saturated 9g | 32% |
| Cholesterol 190mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 160mg | 29% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.60mg | 46% |
| Vitamin B3 13mg | 81% |
| Vitamin B6 1.04mg | 61% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 2.09ug | 87% |
| Vitamin C 20mg | 23% |
| Vitamin E 2.03mg | 14% |
| Vitamin K 40ug | 35% |
| Minerals | |
| Calcium, Ca 420mg | 32% |
| Copper, Cu 0.30mg | 34% |
| Iron, Fe 3.16mg | 29% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 620mg | 49% |
| Potassium, K 900mg | 26% |
| Selenium, Se 50ug | 95% |
| Sodium, Na 570mg | 38% |
| Zinc, Zn 6mg | 52% |
| Water | |
| Water 270g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Parmesan garlic roasted cauliflower
This easy-to-make, flavorful dish is perfect for any meal.
13 Mar 2025