My hubby can't get enough of this one! Always hits the spot!

Zucchini boats are a creative and delicious way to enjoy the flavors of traditional lasagna without the carbs from pasta. This dish takes the comforting, cheesy, and savory elements of lasagna and delivers them in a low-carb, gluten-free format that’s perfect for those watching their carbohydrate intake. Originating from Italy, lasagna is a beloved classic known for its layers of rich meat sauce, creamy cheese, and tender pasta. These zucchini boats offer a healthier twist by using zucchini as the vessel, making it a perfect dinner option for those who love Italian flavors but prefer a lighter meal.

These Low Carb Lasagna Stuffed Zucchini Boats pair wonderfully with a fresh green salad tossed with a light vinaigrette. You could also serve them alongside roasted vegetables like asparagus or brussels sprouts to keep the meal light and nutritious. A side of garlic bread made with low-carb almond flour bread can also be a nice addition for those not too strict on carbs.

Servings: 4 servings

4 medium zucchini
1 pound ground beef or turkey
1 cup marinara sauce (low-sugar)
1 cup ricotta cheese
1 egg
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 small onion, finely chopped
1 tablespoon olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh basil or parsley for garnish (optional)

Preheat your oven to 375°F (190°C).

Cut the zucchini in half lengthwise and use a spoon to scoop out the seeds, creating a boat-like shape. Brush the zucchini boats with olive oil and season with salt and pepper.

Place the zucchini boats in a baking dish and bake for about 15 minutes until they begin to soften.

While the zucchini is baking, heat the remaining olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.

Add the ground meat to the skillet and cook until browned, breaking it up with a spoon as it cooks. Season with Italian seasoning, salt, and pepper.

Stir in the marinara sauce and let it simmer for a few minutes until the sauce thickens slightly. Remove from heat.

In a medium bowl, combine the ricotta cheese, egg, and half of the Parmesan cheese. Mix until smooth.

Remove the zucchini from the oven and fill each boat with a layer of the ricotta mixture, followed by the meat sauce. Sprinkle the shredded mozzarella cheese and remaining Parmesan cheese on top.

Return the filled zucchini to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.

Garnish with fresh basil or parsley, if desired, before serving.

Feel free to experiment with the filling by adding vegetables like spinach, mushrooms, or bell peppers for added flavor and nutrition. You can also use ground chicken or sausage instead of beef or turkey. For a vegetarian version, substitute the meat with a mixture of lentils and finely chopped vegetables. Adding a touch of red pepper flakes to the meat sauce will give your dish a nice kick of heat. If you prefer a dairy-free option, use your favorite vegan cheese alternatives and a tofu-based ricotta mixture.