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Festival Foods

Lasagna Stuffed Zucchini

Melted mozzarella oozes over a thick tomato-meat sauce stuffed inside of a hollowed out zucchini “boat”. The flavors bake together mimicking a lighter lasagna-inspired dinner that highlights all of zucchini’s best attributes.

  • Lasagna Stuffed Zucchini
  • Ingredients
    • 3 medium zucchini, washed
    • 1 lb. ground turkey/beef blend
    • 1 (14.5 oz.) can diced tomatoes with oregano, garlic, and basil, drained with 2 Tbsp. liquid reserved
    • 1 medium onion, chopped
    • ½ cup grated parmesan cheese
    • 1 cup shredded mozzarella cheese
    • 1 Tbsp. minced garlic
    • ½ tsp. garlic powder
    • Ground black pepper, to taste

    1. In a large skillet over medium high heat, brown turkey/beef blend with onion and garlic. Add diced tomatoes and 2 Tbsp. reserved liquid. Let simmer for 15-20 minutes. 1. Meanwhile, slice the zucchinis in half lengthwise. Using a small spoon, scoop out inside of the zucchini, leaving ¼-½ inch border on the edges. Place zucchini halves inside a baking dish that has been lined with tin-foil and lightly coated with cooking spray. Chop zucchini meat and add to the skillet. 1. After 15-20 minutes, stir in grated parmesan cheese, garlic powder, and pepper. Let simmer an additional five minutes. 1. Evenly divide filling among zucchini halves. Top with mozzarella cheese. 1. Bake in a preheated oven at 375⁰F until zucchini is easily pierced with a fork, about 35 minutes.


    Calories 370, Total Fat 18g (Saturated 8g, Trans 1g), Cholesterol 100mg, Sodium 730mg, Total Carbohydrate 12g (Dietary Fiber 2g, Total Sugars 4g, Includes 0g Added Sugars), Protein 35g, Vitamin D 0%, Calcium 25%, Iron 10%, Potassium 15% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

    Serves: 4 servings

    Gluten Free Kid-friendly Main Dish Summer 10 Dollar Meal Baking