Lasagna Stuffed Zucchini - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
Lightening up lasagna with zucchini is one of our fave low-carb dinner hacks.
Ingredients
- 4 large zucchini, halved lengthwise
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/2 lb. ground beef or turkey
- 1 c. jarred marinara
- pinch of crushed red pepper flakes
- 1 c. ricotta
- kosher salt
- Freshly ground black pepper
- 1 c. shredded mozzarella
- Chopped fresh parsley, for garnish
Instructions
- Preheat oven to 350 degrees F. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl.
- In a large skillet over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute. Add ground beef and cook until no longer pink, 6 minutes more, then add marinara and stir until combined. Add crushed red pepper flakes.
- Stuff zucchini: Spread ricotta on bottom of each zucchini boat and season with salt and pepper. Spoon sauce over ricotta layer and sprinkle with mozzarella.
- Bake until zucchini is tender and cheese golden, 15 minutes.
- Garnish with parsley and serve.
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