A lighter twist on traditional lasagna! These zucchinis are filled with a savory ground beef marinara sauce, creamy ricotta and spinach filling, and topped with melted mozzarella!!! All the lasagna flavor, with a little extra protein and packed with veggies!
Prep Time: 30minutes
Cook Time: 30 minutes
Servings: 4
Ingredients
4 zucchinis
1 lb lean ground beef (I used 96/4)
1 bell pepper, diced
3–4 garlic cloves, minced
2 cups marinara sauce
1 cup part-skim ricotta cheese
1–1½ cups fresh spinach, finely chopped
1 large egg
1 tsp garlic powder
2 tbsp fresh parsley, minced
Salt and pepper, to taste
2 cups shredded light mozzarella cheese
Instructions
Preheat oven to 400°F.
Cut zucchinis in half lengthwise. Use a spoon to scoop out the centers, creating zucchini boats. Arrange in a baking dish.
In a skillet, cook ground beef with diced bell pepper and minced garlic. Season with salt and pepper. Once fully cooked, drain any excess grease.
Add 2 cups of marinara sauce to the meat mixture. Stir and let simmer for a few minutes.
In a separate bowl, combine ricotta, chopped spinach, garlic powder, egg, parsley, salt, and pepper. Mix until well combined.
Evenly spread the ricotta mixture into each zucchini boat.
Spoon the ground beef marinara mixture over the ricotta filling.
Sprinkle with 1 cup of light mozzarella cheese. Cover the baking dish with foil and bake for 15 minutes.
Remove the foil, add the remaining mozzarella cheese, and bake uncovered for another 15 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
Approximate macros for 1 serving ( 2 zucchinis)
Calories: 507
Protein: 47g
Carbs: 33g
Fat: 21g
