Lasagna Stuffed Zucchini Boats – Keto and Low Carb

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All the great flavors of lasagna, stuffed into a zucchini boat!  I add ricotta and parmesan cheeses, my Homemade Meat Sauce and top with melted mozzarella cheese for a healthy and Keto friendly alternative!  

These zucchini boats are such a fun spin on lasagna and are super easy to make!

Ingredients

2 small/medium zucchini

1 cup of my Homemade Meat Sauce

2/3 cup whole milk ricotta cheese

1/3 cup parmesan cheese, grated

2/3 cup mozzarella cheese, shredded

1 tablespoon fresh basil, divided

1/2 teaspoon salt

1/4 teaspoon pepper

Preparation

Preheat oven to 375F.

Cut each zucchini in half length-wise.

Scoop out the centers with a spoon.  This will not be used in this recipe, but you can use to make my Chocolate Zucchini Muffins!

In a bowl, combine the ricotta cheese, parmesan, salt, pepper and most of the basil (reserving a little for garnish).

Drizzle the bottom of a glass or ceramic baking dish with olive oil.

Add some of the cheese mixture into eat zucchini half.

Then top with the meat sauce.

Bake for 20-30 minutes or until the zucchini reach your desired tenderness.  Mine took exactly  25minutes, I prefer mine slightly firm.

Remove from the oven and increase the temperature to 450F.  Sprinkle the shredded mozzarella cheese over the tops of each zucchini boat and bake for an additional 5-7 minutes, or until the cheese is melted and golden.

Allow to cool slightly before serving.

Makes 4 Servings

Macros: Fat 18 grams – Protein 20 grams – Carbs (net) 5 grams

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Lasagna Stuffed Zucchini Boats - Keto and Low Carb

All the great flavors of lasagna, stuffed into a zucchini boat!  I add ricotta and parmesan cheeses, my Homemade Meat Sauce and top with melted mozzarella cheese for a healthy and Keto friendly alternative!  These zucchini boats are such a fun spin on lasagna and are super easy to make!

Course Main Course

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4

Ingredients

• 2 small/medium zucchini
• 2/3 cup whole milk ricotta cheese
• 1/3 cup parmesan cheese, grated
• 2/3 cup mozzarella cheese, shredded
• 1 tablespoon fresh basil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Preparation

• Preheat oven to 375F.
• Cut each zucchini in half length-wise and scoop out the centers with a spoon.  This will not be used in this recipe, but you can use to make my Chocolate Zucchini Muffins (link in the recipe description)!
• In a bowl, combine the ricotta cheese, parmesan, salt, pepper and basil.
• Drizzle the bottom of a glass or ceramic baking dish with olive oil.  Add some of the cheese mixture into eat zucchini half and top with the meat sauce.
• Bake for 20-30 minutes or until the zucchini reach your desired tenderness.  Mine took exactly 25 minutes, I prefer mine slightly firm.
• Remove from the oven and increase the temperature to 450F.  Sprinkle the shredded mozzarella cheese over the tops of each zucchini boat and bake for an additional 5-7 minutes, or until the cheese is melted and golden.  Allow to cool slightly before serving.

*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alchol (Swerve/Erythritol).

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