These low-carb Veggie Lasagna Zucchini Boats are basically hollowed out zucchinis stuffed with a veggie lasagna filling and baked in the oven with marinara sauce and melted cheese – SO GOOD!
For the Filling:
2loose cups baby spinach(chopped)
1/3cupchopped red bell pepper
3/4cuppart skim ricotta
1/2cupgrated parmesan cheese
4large basil leaves(chopped plus more for garnish)
For the marinara:
1clovegarlic(smashed with side of knife)
1 1/2cupscrushed tomatoes(I always use Tuttorosso)
salt and black pepper
For the Zucchini Boats:
440 oz total medium zucchini
1cuppart skim shredded mozzarella(Polly-O)
Preheat oven to 400°F.
In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, careful not to burn, about 1 minute. Add crushed tomatoes, salt and black pepper to taste. Stir and reduce heat to low, cover and simmer 5 minutes, then add fresh basil.
Heat a large nonstick saute pan over medium heat, add oil, onion, garlic and red pepper and season with 1/8 tsp salt. Cook until soft, 3 to 4 minutes. Add the baby spinach and saute until wilted, about 1 minute.
In a medium bowl add the ricotta, parmesan cheese and egg, mix well. Add the cooked vegetables and basil and mix.
Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4″ thick.
Place 1/4 cup of sauce in the bottom of a 9 x 12″ baking dish, and place zucchini halves cut side up.
Stuff the zucchini with ricotta mixture (scant 1/4 cup) and top each with 2 tbsp marinara, 2 tbsp mozzarella. Cover with foil and bake 40 to 45 minutes until cheese is melted and zucchini is cooked through.