Lasagna-Stuffed Zucchini

4.6(8)

Our lasagna-stuffed zucchini takes everything you love about lasagna and makes it gluten-free by substituting a zucchini boat base

by Makinze Gore·published 2016-08-22

ItalianDinnerGluten-FreeLow Carb

Servings

4 serving(s)

Total time

45 min

prep 15 min

Calories / serving

—

Ingredients (12)

serves

Instructions (5 steps)

01Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides.
02In a large skillet over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add ground beef and cook until no longer pink, 5 minutes. Season with salt and pepper. Add marinara and stir until combined. Add crushed red pepper flakes.
03Spread ricotta on bottom of each zucchini boat, then spoon beef sauce over ricotta layer and sprinkle with mozzarella.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories—

recipeCuisine✓

recipeCategory✓

rating✓

description✓

image (URL only)✓

Not rich — missing servings, total time, or calories.