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These low-carb Veggie Lasagna Zucchini Boats are basically hollowed out zucchinis stuffed with a veggie lasagna filling and baked in the oven with marinara sauce and melted cheese – SO GOOD!

Veggie Lasagna Zucchini Boats

olive oil

baby spinach (chopped)

garlic

onion

red bell pepper

kosher salt

ricotta

parmesan cheese

basil leaves (chopped plus more for garnish)

garlic (smashed

tomatoes (I always use Tuttorosso)

salt and black pepper

basil

40 oz total medium zucchini

mozzarella (Polly-O)

Preheat oven to 400°F.

In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, careful not to burn, about 1 minute. Add crushed tomatoes, salt and black pepper to taste. Stir and reduce heat to low, cover and simmer 5 minutes, then add fresh basil.

Heat a large nonstick saute pan over medium heat, add oil, onion, garlic and red pepper and season with 1/8 tsp salt. Cook until soft, 3 to 4 minutes. Add the baby spinach and saute until wilted, about 1 minute.

In a medium bowl add the ricotta, parmesan cheese and egg, mix well. Add the cooked vegetables and basil and mix.

Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4″ thick.

Place 1/4 cup of sauce in the bottom of a 9 x 12″ baking dish, and place zucchini halves cut side up.

Stuff the zucchini with ricotta mixture (scant 1/4 cup) and top each with 2 tbsp marinara, 2 tbsp mozzarella. Cover with foil and bake 40 to 45 minutes until cheese is melted and zucchini is cooked through.

These low-carb Veggie Lasagna Zucchini Boats are basically hollowed out zucchinis stuffed with a veggie lasagna filling and baked in the oven with marinara sauce and melted cheese – SO GOOD!


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How to make Buffalo Chicken Chili in an Instant Pot, Slow Cooker, or as a freezer meal. Packed with buffalo chicken wing flavor, adjustable heat, and then topped off with creamy crumbled blue cheese- it&#039;s perfect for a hands-off, mid-week meal!

Buffalo Chicken Chili {Instant Pot or Slow Cooker!}

carrots (chopped)

celery (chopped)

beans

28 oz can diced tomatoes (low sodium)

Frank's red hot sauce

maple syrup

tbsp cumin

tbsp chili powder

tbsp smoked paprika

tsp salt

lbs chicken breasts (skinless & boneless)

blue cheese (crumbled)

Avocado oil (for frying)

Cilantro (green onion, lime and tortilla chips, for garnish)

Slow Cooker: Preheat large skillet on medium heat and swirl oil to coat. Add garlic, onion, carrots and celery; sauté for 5 minutes, stirring occasionally.

Transfer to a large slow cooker along with beans, diced tomatoes, Frank&#39;s red hot sauce, maple syrup, cumin, chili powder, smoked paprika and salt. Stir to combine.

Add chicken breasts and push on them to sink in. Cover and cook on Low for 8 hours or on High for 4 hours.

Instant Pot: In Instant Pot, add ingredients in the following order: garlic, onion, carrots, celery, beans, maple syrup, cumin, chili powder, smoked paprika, salt, chicken, Frank's red hot sauce and diced tomatoes. Do not stir!

Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 30 minutes.

To release the pressure, do quick release by turning pressure valve to Venting position until float valve drops down.

Remove chicken breasts, shred with 2 forks and return to the slow cooker/Instant Pot. Add blue cheese, stir and let sit for a few minutes.

Serve hot, garnished with cilantro, green onion and lime. And tortilla chips if you have any.:)

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Top 2 skinnytaste recipes from across the web

The most viewed skinnytaste recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Veggie Lasagna Zucchini Boats

Buffalo Chicken Chili {Instant Pot ...

The most viewed skinnytaste recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine