Go Back
–+ servings
Print Recipe

White Lasagna Zucchini Boats

Servings: 4

Ingredients

  • 2 large fresh zucchini
  • 2 tsps avocado oil or extra-virgin olive oil
  • 1 lb ground chicken or turkey
  • 1 heaping cup baby spinach roughly chopped
  • 4 fresh garlic cloves pressed or minced
  • 3 tsps Italian seasoning
  • sea salt and ground pepper to taste
  • 1 cup plain Greek yogurt or cottage cheese
  • 1/2 cup freshly shredded mozzarella
  • a handful of chopped parsley to garnish

Instructions

  • Preheat your oven to 400 degrees f.
  • Slice your zucchini in half lengthwise, and using a spoon, scoop out the inside creating boats as shown in the photos.
  • Reserve the "insides" in a bowl to use for the filling.
  • Sprinkle zucchini lightly with sea salt and allow to sit for a minute or two, then pat dry with a paper towel. This helps prevent watery zucchini boats.
  • Place your prepared zucchini boats in a baking dish. Season lightly with sea salt and pepper. Roast for about 10 minutes.
  • Meanwhile, heat your oil in a large skillet and cook the ground meat while mincing with your spatula.
  • Once the meat is no longer pink, add in the spinach, zucchini insides, garlic, Italian seasoning, sea salt and pepper.
  • Cook over medium heat, stirring often, for about 5 minutes or so.
  • Remove the skillet from the heat then stir in your yogurt. Mix thoroughly to combine.
  • Stuff the zucchini boats evenly with your mixture, then sprinkle with the cheese.
  • Roast in your oven for 15-17 minutes, or until the cheese is melted and everything is heated throughout.
  • Garnish with parsley and enjoy!