Skinnytaste · by Gina Homolka★ 4.7 (12)
Veggie Lasagna Zucchini Boats
NUTRITION · PER SERVING60M COOK
CAL 17%·PRO 49%
CARBS 28G33% OF CAL
6G FIBER0G ADDED13G INTRINSIC8G OTHER13G TOTAL SUGAR
FAT 16G44% OF CAL
8G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hollowed zucchini halves stuffed with a spinach-ricotta lasagna filling, topped with marinara and melted cheese. A low-carb take on lasagna, baked until tender.
mainitalian🥧 baking dish🍳 skillet🔥 ovengluten freelow carbvegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 teaspoon olive oil
- 2 loose cups baby spinach (chopped)
- 3 cloves chopped garlic
- 1/3 cup chopped onion
- 1/3 cup chopped red bell pepper
- kosher salt
- 3/4 cup part skim ricotta
- 1/2 cup grated parmesan cheese
- 1 large egg
- 4 large basil leaves (chopped plus more for garnish)
- 1 clove garlic (smashed with side of knife)
- 1 1/2 cups crushed tomatoes (I always use Tuttorosso)
- salt and black pepper
- 1 tbsp chopped basil
- 4 40 oz total medium zucchini
- 1 cup part skim shredded mozzarella (Polly-O)
At a glance
PER SERVING · TIME 60M
CAL 17%·PRO 49%
CARBS 28G33% OF CAL
6G FIBER0G ADDED13G INTRINSIC8G OTHER13G TOTAL SUGAR
FAT 16G44% OF CAL
8G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1327mg
- Total sugar
- 13g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1817mg
- Calcium
- 584mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1327MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.