Zucchini Lasagna Boats
Category
Dinner
Servings
4-6
Prep Time
15 minutes
Cook Time
45 minutes
Author:
Kirsten K
Do you have an abundance of zucchinis growing in the garden right now? Maybe you let a few get away from you and now they're huge. This is the perfect recipe to use on those giant garden zucchinis!
Their larger size makes perfect for scooping out and creating a hollow centre to be filled with lasagna styled goodness. Layered with lots of cheesy goodness, saucy beef and herbs - your whole family is sure to love this recipe!
Ingredients
2 giant zucchinis or 4-6 small
2 cloves garlic minced
1/2 small yellow onion diced
1 lb lean ground beef
250 g of ricotta cheese
1 cup mozzarella
Extra virgin olive oil
3/4 jar of Marina sauce
salt and pepper to taste
Red pepper flakes
Directions
Preheat over to 350 degrees F.
Wash your zucchinis. Then on a cutting board slice your zucchinis in half length wise, and then score the centres with an “X” formation to make scooping out easy. If you are vegetaraian, save these centre pieces to bulk up your filling in place of meat. If not you can set aside to compost, dehydrate or use for another recipe.
Place zucchinis in a large glass pyrex baking dish. Drizzle olive oil on zucchinis, then spread a layer of ricotta cheese as a bottom layer in its hallowed centre. Season with salt and pepper.
Dice 1/2 onion and 2 cloves of garlic. Add to a large pan with olive oil and cook until fragrant and translucent.
Add ground beef to the pan, breaking up and cooking until browned. Drain off any excess oil once finished cooking.
Add marina sauce to the beef mixture and any seasonings, such as red pepper flakes. Let simmer until warmed and thickened.
Divide sauce among the zucchinis and ladle over the ricotta layer.
Top beef sauce layer with mozzarella and parmesan cheese.
Place zucchinis in the oven for 15-30 minutes. Cooking time will vary depending on the size of your zucchinis so keep an eye on them. If they are giant boats they may take longer than suggested time. Try piercing zucchini with a fork to see how tender it is.
Optional: If your cheese isn't bubbly or golden enough feel free to broil in your oven for 2-3 minutes.
Garnish with fresh basil or parsley and serve. Enjoy!