Zucchini Lasagna Boats (Low Carb, Gluten Free)
Serves 1610 mins prep40 mins cook
These zucchini lasagna boats are a simple, low carb dinner that makes great use of the abundance of zucchini this time of year.
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What you need
Instructions
0 Preheat oven to 400 degrees F. 1 Scoop out the interior of the zucchini quarters with a small spoon. 2 Using 1 Tbsp of salt, salt the cut sides of the zucchini and place cut side down. Set aside while you continue with the recipe. 3 Heat a large skillet over medium heat. 4 When hot, add 1 Tbsp olive oil, garlic and oregano and cook, stirring, for one minute. 5 Add ground beef and cook, stirring only occasionally, for 5-7 minutes under nicely browned and no longer pink. Salt with 1-2 teaspoons of salt. Taste it and see how much you want. 6 Add tomato sauce, mix together, and cook for 5 minutes more. Remove from heat. 7 Pat zucchini quarters dry with a paper towel on all sides. The salt will have drawn out some of the moisture. Rub the zucchini all over with the remaining 2 Tbsp of olive oil. 8 Fill each zucchini boat with a few tablespoons of the meat mixture and place on large, lined baking sheets.. Be generous. 9 Top with mozzarella and parmesan cheese. 10 Cover the baking sheets with tin foil and bake for 30-40 minutes until the zucchini is soft and stuffing is bubbling. 11 Remove the tin foil cover, turn the oven to broil, and broil for 5 minutes to brown the cheese. 12 Remove from oven, top with fresh basil, and allow zucchini to sit for 10 minutes before serving. 13 Serve.View original recipe