Gluten Free Lasagna Zucchini Boats
For a healthy, low-carb Italian dinner- these gluten free lasagna zucchini boats are delicious and ready in 30 minutes!
Prep:
5
minutes
Cook:
22
minutes
TOtal:
30
minutes
Ingredients
- 4 medium zucchinis
- Olive oil
- Salt and pepper
- 1 medium onion, diced
- 2 bell peppers, diced
- 1 lb. ground beef
- 2-4 oz. gluten free lasagna or pasta
- 1 c. tomato sauce
- 4 oz. mozzarella pearls
Instructions
- Preheat the oven to 400 degrees.
- Slice the zucchini in half lengthwise. With a spoon, scoop out the seeds and part of the white flesh. Then, brush with olive oil and season with salt and pepper. Place on a baking sheet and bake for 16-18 minutes, until fork tender. Remove from the oven and set oven to high broil.
- Meanwhile bring a medium pot, filled halfway with water to a boil.
- In a large skillet, heat 1-2 Tbsp. of olive oil over medium-high heat. Add the onions and peppers and sauté for 4-5 minutes. Next, add the ground beef to the skillet and cook until browned, about 8-10 minutes.
- If possible, break the noodles into smaller pieces. Then, boil the lasagna or pasta according to package directions. Reserve 1/2 a cup of pasta water before draining. If needed, cut into smaller pieces.
- To the skillet, add the broken pasta, tomato sauce, and pasta water. Stir until well combined.
- Fill zucchini boats with the meat/veggie mixture. Next, top with mozzarella. Broil for 3-5 minutes, until cheese is brown and bubbly.