{NEW} Lasagna Stuffed Zucchini Because its Zucchini Season + Lasagna is THE com…

{NEW} Lasagna Stuffed Zucchini ??
Because its Zucchini Season + Lasagna is THE comfort food of choice!
makes 4 servings

2 large zucchini, halved lengthwise
1 Tbsp avocado oil, or olive oil
1 small sweet yellow onion, diced
2-3 cloves garlic, minced
1.5 lbs. grass fed ground beef
sea salt and ground pepper to taste, about 1/4 teaspoon each
1 tsp Italian seasoning
2 cups all natural marinara sauce
1 cup ricotta cheese, or cottage cheese
sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon
1/2 cup shredded mozzarella
fresh chopped parsley leaves, to garnish


Preheat your oven to 375 degrees f. and line a baking tray with parchment paper.

Slice your zucchini in half, lengthwise, then scoop out the inside flesh, still leaving good solid “boats”. Place the zucchinis cut side up onto your prepared baking tray, then spray or brush lightly with cooking oil. Season with sea salt and pepper to taste, then bake until just beginning to soften, about 10 minutes.

In the meantime:

Heat oil in a large skillet over medium-high heat, and sauté onion for about 3-4 minutes. Add in garlic and cook for 1 more minute.

Add in ground meat and cook, stirring and breaking up the meat with a wooden spoon. Sprinkle with sea salt, pepper and Italian seasoning, then cook until nicely browned.
Stir in marinara sauce and simmer for 3-4 minutes, until it begins to thicken and bubble.

To stuff the zucchini boats, add a very thin layer of ricotta, or cottage cheese into the bottom of the zucchini boat, then fill with your meat mixture, and finally sprinkle each lightly with shredded mozzarella.

Return to the oven and bake for an additional 10-12 minutes until hot, bubbly, and cheese is nice and melty.

Garnish with fresh chopped parsley and enjoy! ❤Rachel



My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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