Keto Lasagna Zucchini Boats
Transform classic Italian comfort food into a nutrient-dense, low-carb feast with these Keto Lasagna Zucchini Boats. By replacing traditional pasta with hollowed-out, tender zucchini shells and filling them with a savory mixture of well-seasoned ground beef, creamy ricotta, and melted mozzarella, you achieve all the satisfaction of a pasta casserole without the high carb count. Perfectly roasted for a golden, bubbly finish, this dish is a flavorful centerpiece that aligns perfectly with ketogenic lifestyle goals.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American-Italian
- Diet: Keto
Ingredients
2 large zucchini, halved lengthwise and seeded
1 lb ground beef (85/15 ratio)
1/2 cup sugar-free marinara sauce
1/2 cup whole milk ricotta cheese
1/2 cup shredded mozzarella cheese
1 tsp smoked paprika
Instructions
Preheat your oven to 375°F.
Scoop the seeds out of the halved zucchini to create a ‘boat’ shape.
In a skillet, brown the ground beef over medium heat until fully cooked; drain excess fat if necessary.
Stir in the sugar-free marinara sauce and smoked paprika to the beef, simmering for 2 minutes.
Place the zucchini boats in a baking dish and fill each with a portion of the meat mixture.
Dollop the ricotta cheese over the meat, then top generously with shredded mozzarella.
Bake for 20 minutes or until the zucchini is fork-tender and the cheese is golden brown and bubbly.
Notes
Ensure you scoop enough of the zucchini flesh out to create a deep basin for the filling. If you prefer extra firmness, you can pre-roast the empty zucchini boats for 10 minutes before adding the filling. Store leftovers in an airtight container for up to 3 days.
Find it online: https://kindeat.com/keto-lasagna-zucchini-boats-recipe/