Savory Lasagna Zucchini Boats (Keto, Low-Carb & Hearty Dinner!)

Savory Lasagna Zucchini Boats (Keto, Low-Carb & Hearty Dinner!)

Enjoy all the comforting flavors of classic lasagna without the high carbs with these delicious Lasagna Zucchini Boats!Tender zucchini “boats” are filled with a rich, seasoned ground beef marinara sauce, a creamy ricotta and Parmesan cheese mixture, and topped with melted mozzarella. It’s a fantastic low-carb, high-protein, and gluten-free dinner that’s perfect for a satisfying family meal!

Yields: 6 zucchini boat halves (3 servings) Prep time: 20 minutes Cook time: 25-35 minutes

Ingredients:

For the Zucchini Boats:

• 3 medium zucchini (about 8-10 inches long)
• 1 tablespoon avocado oil (or olive oil)
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper, or to taste

For the Meat Sauce:

• 1 pound ground beef (80/20 or 85/15 recommended for flavor)
• 2 cloves garlic, minced (or ½ tsp garlic powder)
• 2 cups low-carb marinara sauce (KETO NOTE: Choose a brand with no added sugar)
• 1 teaspoon Italian seasoning

For the Creamy Cheese Mixture:

• ½ cup ricotta cheese (full-fat recommended)
• 2 tablespoons grated Parmesan cheese
• 1 egg yolk
• ¼ teaspoon dried oregano
• Optional: 1 tablespoon finely minced onion (or ¼ tsp onion powder)
• Optional: 1 ounce (about 2 tablespoons) cream cheese, softened (adds extra creaminess, cut down slightly on ricotta if using)
• Optional: 1-2 tablespoons beef broth (to thin mixture slightly if desired, though often not needed)

For Topping:

• 1 cup shredded mozzarella cheese

Equipment:

• Large baking sheet
• Medium skillet
• Small mixing bowl
• Spoon or small scoop

Instructions:

1. Preheat Oven & Prep Zucchini: Preheat your oven to 375°F (190°C).
   • Wash the zucchini thoroughly. Slice each zucchini in half lengthwise.
   • Using a spoon, carefully scoop out the seeds and some of the flesh from the center of each zucchini half, creating a “boat” shape. Leave about ¼ to ½ inch of flesh around the edges and bottom.
   • Place the zucchini boats cut-side up on a large baking sheet. Drizzle with avocado oil and season with saltand black pepper.
   • Par-Bake Zucchini: Bake the zucchini boats for 10-15 minutes, or until slightly tender but still firm enough to hold their shape. Remove from oven.
2. Prepare Meat Sauce: While zucchini par-bakes, heat a medium skillet over medium heat. Add the ground beefand cook, breaking it up with a spatula, until it is thoroughly browned. Drain any excess grease.
   • Add the minced garlic (or garlic powder) to the cooked beef and cook for 1 minute until fragrant.
   • Stir in the low-carb marinara sauce and Italian seasoning. Bring to a gentle simmer, then reduce heat to low and keep warm.
3. Prepare Creamy Cheese Mixture: In a small mixing bowl, combine the ricotta cheese, grated Parmesan cheese, egg yolk, and dried oregano.
   • If using, add the optional finely minced onion and/or softened cream cheese.
   • Mix well until all ingredients are thoroughly combined and smooth. If the mixture seems too thick, you can add 1-2 tablespoons of beef broth to thin it slightly.
4. Assemble Lasagna Boats:
   • Evenly spoon the creamy cheese mixture into the bottom of each par-baked zucchini boat.
   • Next, spoon a generous amount of the prepared meat sauce over the top of the cheese mixture in each boat.
   • Finally, sprinkle the shredded mozzarella cheese generously over the top of each stuffed zucchini boat.
5. Final Bake: Return the baking sheet to the oven. Bake for another 15-20 minutes, or until the zucchini is completely tender, the filling is heated through, and the mozzarella cheese is melted, bubbly, and lightly golden brown.
6. Serve & Enjoy! Carefully remove from the oven. Let cool for a few minutes before serving. These are delicious on their own or with a simple side salad.

Tips for Success:

• Scooping Zucchini: Be careful not to scoop too much flesh, as it can make the boats flimsy. Leave about ¼ to ½ inch thickness.
• Low-Carb Marinara: Many marinara sauces contain added sugar. Always check the label for a sugar-free, low-carb variety.
• Drain Beef: Thoroughly draining the ground beef prevents the boats from becoming greasy.
• Customization: Add extra veggies to the meat sauce like diced mushrooms or bell peppers. A pinch of red pepper flakes can add a little heat.
• Meal Prep: Zucchini boats are great for meal prep! Assemble ahead and bake just before serving, or bake completely and reheat individual portions.

Storage: Store any leftover Lasagna Zucchini Boats in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven until warmed through.

Recipe Analysis & Dietary Classification

• High Protein: Yes, this recipe is very high in protein from the ground beef, ricotta, and cheeses.
• Low-Carb: Yes, this recipe is very low-carb. Zucchini replaces traditional high-carb pasta, and specified ingredients are low-carb.
• Keto: Yes, this recipe is keto-friendly, provided the following crucial ingredient checks are made:
  • Low-Carb Marinara Sauce: Absolutely essential. Many commercial marinara sauces contain significant added sugars.
  • Full-Fat Dairy: Using full-fat ricotta, mozzarella, and cream cheese (if added) aligns with keto macro goals.
• Gluten-Free: Yes, this recipe is naturally gluten-free.

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