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The Best Zucchini Boats (Lasagna Style) Recipe
Gretel Shaw
This is the best zucchini boats (Lasagna Style) recipe that you need when you crave pasta. It's healthier so you can have more servings!
5
from 1 vote
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Prep Time
25
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Course
Main Course
Cuisine
Italian
Servings
6
Calories
481
kcal
Ingredients
US Customary
Metric
1x
2x
3x
4
medium
zucchinis
1 ½
pound
ground beef (minced beef)
1 ½
medium
onion
-
diced
1
cup
broccoli
-
chopped
1
cup
red pepper (red capsicum)
-
sweet, diced
2
cups
spinach
1
cup
tomato
-
diced
2
cups
Marinara sauce (tomatoes, garlic, herbs, and onions - pasta sauce in southern hemisphere for Italian seafood dish)
½
tablespoon
basil
½
tablespoon
oregano
½
tablespoon
onion powder
½
tablespoon
garlic powder
1
teaspoon
chili flakes (chilli flakes in British English)
1
teaspoon
ground black pepper
½
teaspoon
salt
2
tablespoons
olive oil
1
cup
mozzarella cheese
½
cup
parmesan cheese
½
cup
dried breadcrumbs
-
Italian
Instructions
Coat a pyrex with cooking spray.
Cut off both ends of each zucchini and cut each zucchini in half, lengthwise.
Using a grapefruit spoon, scoop out the insides of each zucchini and set it on pyrex.
Preheat the oven to 350 degrees Fahrenheit.
Heat up 1 tablespoon of olive oil in a small pot and add ½ of an onion (diced).
Cook until onion is translucent and then add beef.
Use a wooden spoon to combine onions and beef.
Garnish beef with salt and pepper to taste.
In another small pot or a skillet, heat 1 tablespoon of olive oil and add onions.
Cook until translucent, and then add peppers and broccoli.
Cook for 2 minutes, and then add tomatoes and spinach.
Cook for another minute before adding pasta sauce, basil, oregano, onion powder, garlic powder, chilli pepper flakes, black pepper, and salt.
Allow the tomato sauce to simmer, then remove from heat and combine with ground beef.
In a small bowl, combine mozzarella and parmesan.
Add a thin layer of cheese to the insides of each zucchini.
Layer with tomato and beef sauce.
Cover the pyrex with foil and bake for 25 minutes.
Remove the tray from the oven and top the zucchini with the remaining cheese combination.
Garnish with breadcrumbs (if desired).
Place the tray back in the oven, without the foil, for another 5 to 10 minutes.
Nutrition
Calories:
481
kcal
Carbohydrates:
32
g
Protein:
37
g
Fat:
24
g
Saturated Fat:
9
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
10
g
Trans Fat:
1
g
Cholesterol:
94
mg
Sodium:
1418
mg
Potassium:
1690
mg
Fiber:
7
g
Sugar:
15
g
Vitamin A:
2879
IU
Vitamin C:
93
mg
Calcium:
312
mg
Iron:
7
mg
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