Healthy, delicious filled with veggies makes an amazing Vegetable Lasagna Stuffed Zucchini. Using garden veggies and some cheese to make the most amazing low-carb, low-fat healthy zucchini boats.
Course Main Dish
Cuisine American
Keyword summer veggies
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 6servings
Calories 240kcal
Author Eileen xo
Ingredients
3 medium zucchini, sliced in half and centers used in filling
In a large saute, over medium heat add olive oil. Add in garlic, onion, saute for about 2 minutes. Then add in the mushrooms, spinach, red pepper, tomato, season salt, pepper. Stir and set aside.
To Make The Cheese Filling
In a large bowl, combine Ricotta Cheese, egg, parmesan cheese, salt, and pepper. Test seasoning. Set aside.
To complete the casserole
In a rectangle Pyrex pan that will hold the zucchini, add 1 cup marinara sauce to the bottom of the pan. Place the zucchinis in the pan, skin side down. Distribute the cheese between the zucchinis. Then distribute the cheese to the zucchini.
Top with fresh mozzarella slices and bake about 25 minutes. Enjoy
Notes
any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.