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Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
45 mins
Lightening up lasagna with zucchini is one of our fave low-carb dinner hacks. Fill up the zucchini with everything you love about lasagna and enjoy it guilt-free!
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Ingredients
- 4
large zucchini, halved lengthwise
- 1 Tbsp.
extra-virgin olive oil
- 1/2
onion, diced
- 2
cloves garlic, minced
- 1/2 lb.
ground beef
Kosher salt
Freshly ground black pepper
- 1 cup
jarred marinara
Pinch of crushed red pepper flakes
- 1 cup
ricotta
- 1 cup
shredded mozzarella
Freshly chopped parsley, for garnish
Directions
- Step 1Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides.
- Step 2In a large skillet over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add ground beef and cook until no longer pink, 5 minutes. Season with salt and pepper. Add marinara and stir until combined. Add crushed red pepper flakes.
- Step 3Spread ricotta on bottom of each zucchini boat, then spoon beef sauce over ricotta layer and sprinkle with mozzarella.
- Step 4Bake until zucchini is tender and cheese is melty, 15 minutes.
- Step 5Garnish with parsley before serving.
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