Description
Low Carb Zucchini Lasagna Boats are a delightful and healthy twist on the classic Italian dish, perfect for busy weeknights or family gatherings. These boats use zucchini instead of traditional pasta, making them a low-carb option that is both satisfying and nutritious. Stuffed with lean ground turkey, creamy ricotta, and zesty marinara sauce, each bite is bursting with flavor without the heaviness of regular lasagna. Easy to prepare and customizable, this recipe is sure to become a favorite for both kids and adults alike. Plus, they make great leftovers, making meal prep a breeze!
Ingredients
Scale
- 2 Medium-Large Zucchini
- 1/2 lb Lean Ground Turkey
- 1/2 tbsp Italian seasoning
- 1 Garlic Clove (minced)
- 1 1/2 Cup Marinara Sauce
- 1 Cup Part-skim Ricotta Cheese
- 1 Egg
- 2 Tbsp Chopped fresh parsley (plus more for garnish)
- 1 Cup Shredded mozzarella cheese
- 1/2 Cup Shredded parmesan cheese (or cheddar)
- 1 Tbsp Olive Oil
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C).
- Slice zucchini in half lengthwise and scoop out seeds to create boats.
- Season zucchini with salt and pepper; bake for 10-12 minutes until slightly softened.
- In a skillet, heat olive oil over medium-high heat; cook ground turkey with Italian seasoning and garlic until browned (5-7 minutes).
- Mix ricotta cheese, egg, parsley, mozzarella, and half of the parmesan in a bowl.
- Stuff zucchini with the ricotta mixture followed by the turkey filling; sprinkle remaining parmesan on top.
- Cover with foil; bake for another 25-30 minutes until heated through.
- Garnish with fresh parsley before serving.
Nutrition
- Serving Size: 1 zucchini boat (150g)
- Calories: 290
- Sugar: 6g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg