Lasagna-Stuffed Zucchini


Lightening up lasagna with zucchini is one of our fave low-carb dinner hacks. Fill up the zucchini with everything you love about lasagna and enjoy it guilt-free!

Lasagna-Stuffed Zucchini

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 4 servings


  • 4 large zucchini halved lengthwise
  • 1 tbsp olive oil extra virgin
  • ½ onion dices
  • 2 cloves garlic minced
  • ½ lb ground beef
  • kosher salt
  • freshly ground black pepper
  • 1 cup jarred marinara
  • pinch crushed red pepper flakes
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • Freshly chopped parsley for garnish


  • Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides.
  • In 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.
  • Spread ricotta on bottom of each zucchini boat, then spoon beef sauce over ricotta layer and sprinkle with mozzarella.
  • Bake until zucchini is tender and cheese is melty, 15 minutes.
  • Garnish with parsley before serving

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