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!
Yield: 4 Servings
5 from 7 votes

Veggie Lasagna Zucchini Boats

Total Time: 1 hr
Course: Dinner
Cuisine: Italian
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!

Ingredients

For the Filling:

  • 1 teaspoon olive oil
  • 2 loose cups baby spinach (chopped)
  • 3 cloves chopped garlic
  • 1/3 cup chopped onion
  • 1/3 cup chopped red bell pepper
  • kosher salt
  • 3/4 cup part skim ricotta
  • 1/2 cup grated parmesan cheese
  • 1 large egg
  • 4 large basil leaves (chopped plus more for garnish)

For the marinara:

  • 1 teaspoon olive oil
  • 1 clove garlic (smashed with side of knife)
  • 1 1/2 cups crushed tomatoes (I always use Tuttorosso)
  • salt and black pepper
  • 1 tbsp chopped basil
  •  

For the Zucchini Boats:

  • 4 40 oz total medium zucchini
  • 1 cup part skim shredded mozzarella (Polly-O)

Instructions

  • 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.

Nutrition

Serving: 2boats, Calories: 300kcal, Carbohydrates: 22.5g, Protein: 22g, Fat: 14.5g, Cholesterol: 85mg, Sodium: 625mg, Fiber: 5.5g, Sugar: 7g
Freestyle Points: 7
Points +: 8