Ingredients
- 4 medium zucchinis, halved lengthwise
- 1 cup part-skim ricotta cheese
- 1 large egg
- 1½ tablespoons chopped fresh parsley
- 1¼ cups shredded mozzarella cheese (divided)
- ½ cup finely shredded Parmesan cheese
- 8 ounces lean ground beef or turkey (90% lean)
- 4 teaspoons olive oil (divided)
- Salt and black pepper, to taste
- 1¾ cups roasted garlic marinara sauce
- 1 tablespoon chopped fresh basil (plus more for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Scoop out zucchini centers, leaving a ¼-inch rim to form boats.
- Mix ricotta, egg, parsley, salt, pepper, half of the mozzarella, and Parmesan in a bowl.
- Heat 2 tsp olive oil in a skillet, cook and season ground meat until browned.
- Stir in marinara sauce and chopped basil; remove from heat.
- Brush zucchini with remaining olive oil and arrange in a baking dish.
- Spoon ricotta mixture into each zucchini boat.
- Top with meat sauce. Cover with foil and bake for 30 minutes.
- Remove foil, sprinkle with remaining mozzarella, and bake 5 more minutes.
- Garnish with fresh basil before serving if desired.
Notes
- Use mushrooms or spinach for a vegetarian version.
- Swap cheeses for dairy-free options if needed.
- Add spice with hot Italian sausage or chili flakes.
- Prepare components a day ahead for easier assembly.
- Serve with salad, garlic bread, or roasted veggies.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 330
- Sugar: 6g
- Sodium: 540mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg
