This fun twist on lasagna uses zucchini instead of pasta, making it lighter but still super cheesy! With layers of cheese and yummy sauce, it’s a tasty treat.
It’s great for using up those summer zucchinis. I love how easy it is to put together—just stuff and bake! Who knew being healthy could taste so good? 😋
Key Ingredients & Substitutions
Zucchini: Medium zucchinis work best as they hold their shape. If you can’t find zucchinis, try using bell peppers for a similar taste or eggplant for a denser texture.
Ground Meat: Lean ground beef or turkey adds flavor and protein. If you’re looking for a vegetarian option, try lentils or a blend of mushrooms for a hearty filling.
Cheeses: I love using part-skim mozzarella for its meltiness. You can substitute with any good melting cheese, like provolone or even vegan cheese if needed. Ricotta can be swapped with cottage cheese for a lighter option.
Tomato Sauce: Canned diced tomatoes really brighten the flavor. Use marinara for a quick option, or homemade tomato sauce if you have some on hand. Don’t forget to adjust the seasoning accordingly.
How Do I Make Sure My Zucchini Doesn’t Get Soggy?
Keeping your zucchini from getting soggy is simple! The key is to prep them correctly and bake them briefly before stuffing. Follow these tips:
- Slice zucchinis lengthwise and scoop out the flesh, leaving some thickness for structure.
- Pre-bake the zucchini shells for just 10 minutes. This softens them slightly without losing all their crispness.
- Make sure your filling isn’t too watery. If using tomatoes, drain excess liquid before cooking.
- Don’t over-bake the stuffed zucchinis; just enough to melt the cheese and heat the filling!
Following these steps will help you achieve that perfect balance of tender yet firm zucchini shells!
How to Make Healthy Cheesy Lasagna-Stuffed Zucchini
Ingredients You’ll Need:
For The Zucchini:
- 4 medium zucchinis
For The Filling:
- 1/2 lb (225g) lean ground beef or ground turkey
- 1 cup canned diced tomatoes (or marinara sauce)
- 1/2 cup tomato sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning
- Salt and pepper, to taste
For The Cheese Mixture:
- 1 cup part-skim shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
For Garnish:
- Fresh basil or parsley, chopped
- 1 tbsp olive oil
Estimated Time:
This recipe takes about 15 minutes to prep and around 30-40 minutes to cook, including the time to bake. You’ll have a delicious, healthy meal ready in about an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure it’s nice and hot when you’re ready to bake the stuffed zucchinis!
2. Prepare the Zucchini:
Wash the zucchinis thoroughly. Slice each one in half lengthwise and carefully scoop out the flesh using a spoon, leaving about a 1/4-inch thick shell. Set the scooped zucchini flesh aside for later!
3. Bake the Zucchini Shells:
Place the zucchini halves, cut side up, on a baking dish. Lightly brush them with olive oil and sprinkle a bit of salt on top. Bake in the preheated oven for about 10 minutes to soften them a little before stuffing. Once done, remove and set aside.
4. Cook the Filling:
In a skillet over medium heat, add the olive oil. Sauté the chopped onion and minced garlic until they become soft and fragrant—this should take around 3-4 minutes.
5. Brown the Meat:
Add the ground beef or turkey to the skillet. Cook until it’s browned, breaking it apart with a spatula as it cooks.
6. Add Zucchini Flesh:
Finely chop the reserved zucchini flesh and add it to the meat mixture. Cook for another 3-4 minutes to combine the flavors.
7. Make the Sauce:
Stir in the diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Bring the mixture to a simmer and let it cook for about 5-7 minutes until it thickens slightly.
8. Combine with Cheese:
Take the pan off the heat and stir in the ricotta cheese and half of the mozzarella cheese until everything is well mixed.
9. Stuff the Zucchini:
Spoon the delicious meat and cheese mixture evenly into each of the pre-baked zucchini shells. Fill them up nicely!
10. Top with Cheese:
Sprinkle the remaining mozzarella cheese and Parmesan cheese over the tops of the stuffed zucchinis for that gooey, cheesy goodness!
11. Bake Again:
Put the stuffed zucchinis back into the oven and bake for another 15-20 minutes, or until the cheese on top is melted and bubbly.
12. Garnish and Serve:
Once done, take them out of the oven, let them cool slightly, and then garnish with fresh chopped basil or parsley before serving. Enjoy your healthy, cheesy lasagna-stuffed zucchinis!
FAQ for Healthy Cheesy Lasagna-Stuffed Zucchini
Can I Use Different Types of Meat?
Absolutely! While this recipe calls for lean ground beef or turkey, you can substitute it with chicken or pork. For a vegetarian option, consider using lentils, mushrooms, or a mix of your favorite veggies for the filling. Just adjust the cooking time accordingly!
How Do I Store Leftover Stuffed Zucchini?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. You can also microwave them for quicker reheating, just be careful not to overcook!
Can I Make This Recipe Ahead of Time?
Yes, you can prep and stuff the zucchinis a day in advance! Just cover the baking dish with plastic wrap and refrigerate until you’re ready to bake. You may need to add a few extra minutes to the baking time if baking directly from the fridge.
What Can I Serve with Stuffed Zucchini?
Stuffed zucchinis are a delicious main dish on their own, but you can pair them with a simple side salad or some steamed vegetables to round out the meal. For a heartier option, serve them with garlic bread or quinoa for extra fiber.
