Lasagna-Stuffed Zucchini (The Layers Flavour)

When you want to enjoy in comfort food but don't want too many carbs."Zucchini stuffed with lasagna" is among the most excellent options. This delicious dish delivers layers of flavor and texture in every bite, giving you the classic lasagna experience with a healthy twist.

Perfect for a cozy dinner or an impressive and delicious meal for guests, lasagna stuffed with zucchini is a wonderful treat that will satisfy both your taste buds and your health, just like Ground Chicken Stuffed Peppers.

IS LASAGNA HEALTHY?

Traditional lasagna contains a significantly higher amount of refined carbs due to the pasta sheets, which can cause blood sugar to increase, which leads to weight gain.

But this recipe is made with "zucchini," a perfect low-carb option.

This is not only healthy but also made with tender zucchini boats filled with a mixture of flavorful ground meat, melted cheese, and marinara sauce. A beautiful symphony of flavors and textures fills every bite, ranging from the strong, seasoned meat to the creamy, tangy cheese and the crispness of the zucchini. This meal turns the well-known, heavy lasagna into a delicious, guilt-free treat that tastes like fresh vegetables from the garden.

WHY YOU WILL LOVE THIS LASAGNA-STUFFED ZUCCHINI 

• Low-Carb Delight: Enjoy the traditional tastes of lasagna with fewer carbs, which makes it perfect for keto and low-carb diets.

• Flavorful Layers: A delicious combination of creamy cheese, marinara sauce, and savory meat.

• Light and Satisfying: It's a lighter but satisfying dinner because it has less calories and saturated fat.

• Quick and Easy: Easy to prep ahead

• Family Friendly: Healthy and delicious the whole family will love

Ingredients:

- 4 medium zucchini

- 1 tablespoon olive oil

- 1 small onion, finely chopped

- 2 cloves garlic, minced

- 1 pound ground beef or turkey 

- 1 cup marinara sauce

- 1 cup ricotta cheese

- 1 cup shredded mozzarella cheese

- 1/4 cup grated Parmesan cheese

- 1 large egg

- 1 teaspoon Italian seasoning

- Salt and pepper, to taste

- Fresh basil or parsley, for garnish

Instructions:

1. Set the oven temperature to 375°F, or 190°C. 

2. After washing, split the zucchini in half lengthwise. Scoop out the flesh using a spoon or melon baller to form boats; leave the shell approximately 1/4 inch thick. Spooned out flesh; set aside. 

3. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and simmer for 3–4 minutes, or until softened. Cook for a further 30 seconds after adding the minced garlic.

 4. Add the ground beef to the skillet and, using a spoon to break it up as it cooks, heat until browned. Remove any extra fat. 

5. Chop the zucchini meat that was set aside and add it to the skillet. Cook for a further 3–4 minutes, or until soft.

6. Cook for a few more minutes, or until thoroughly cooked, after stirring in the marinara sauce. Add Italian seasoning, salt, and pepper for seasoning. Turn off the heat and place aside. 

7. Combine the ricotta cheese, Parmesan cheese, egg, half of the shredded mozzarella, and a dash of salt and pepper in a medium-sized bowl. Mix thoroughly. 

8. Put the zucchini boats in a baking dish. Place a layer of the meat sauce into every  zucchini boat. Spread some of the ricotta cheese mixture on top. Proceed by adding an additional layer of beef sauce and finishing with shredded mozzarella cheese.

9. Cover the baking dish with aluminum foil and bake for 25 minutes in the preheated oven. Remove the foil and bake for another 10-15 minutes, or until the zucchini is soft and the cheese is bubbling and golden.

10. Garnish with fresh basil or parsley.

NOTES:

• Choose medium-sized zucchinis that are firm and evenly formed. Avoid larger ones because they can be watery and contain huge seeds.

• To make a boat-shaped zucchini, cut it in half lengthwise and remove the seeds and some of the flesh. To make sure the zucchini can support the filling, take care not to remove too much of the flesh.

• Zucchini has the ability to discharge a large amount of water. To avoid a soggy dish, sprinkle the zucchini halves with salt after scooping them out and allow them to settle for around 10-15 minutes. Before stuffing, use a paper towel to pat them dry.

• After baking, let the lasagna-stuffed zucchini rest for 5-10 minutes. This helps the flavors blend together and makes serving easier.

NUTRITIONAL INFORMATION  

(per serving, assuming 4 servings):

• Calories: 300-400 kcal
• Protein: 20-25 grams
• Fat: 20-25 grams
• Carbohydrates: 10-15 grams
• Fiber: 2-4 grams
• Sugars: 5-7 grams
• Sodium: 600-800 mg