Vegetable Lasagna Stuffed Zucchini

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

Cook Time 30

Total Time 40

Servings servings

Calories 240kcal

Author Eileen Murphy Kelly

Ingredients

3 medium zucchini, sliced in half and centers used in filling

Vegetable Filling

1 Tablespoon Olive Oil
1 shallot, peeled and finely diced
2 cloves garlic, peeled and minced
2 cups button mushrooms, cleaned and diced *save the stems for veggie stock
2 cups fresh spinach, washed and chopped
1 medium red pepper, seeds removed and dice pepper
1 large tomato, diced
season with salt and pepper, to taste

Cheese Filling

15 ounce Ricotta cheese, low-fat Keto diets, use full fat
1 large egg
1 teaspoon Parmesan Cheese
¼ teaspoon kosher salt
½ teaspoon black pepper

Sauce

1 ½ cup marinara sauce

6 ounces fresh mozzarella

US Customary - Metric

Instructions

Preheat oven to 4oo degrees.
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.

Nutrition