Our ultimate Stuffed Zucchini Lasagna Boats are a healthier take on the traditional Italian classic pasta dish, at only 279 calories and 11g of carbs per serving.

Still combining all the flavors of creamy lasagna, we swap layers of pasta sheets for baked zucchini – adding some extra goodness while cutting back on the prep time (no fussy layering!) and carbs too.

We scoop out the zucchinis and mix the flesh with juicy ground beef, vegetables, and a rich herby tomato sauce. We then line the zucchini boats with ricotta, stuff them with the mixture and then top with reduced-fat mozzarella.

Our lasagna boats are a healthy dinner option and a great way to sneak more veggies into even the fussiest mouths. Plus, they can very easily be made to be suitable for vegetarians by swapping the ground beef for a plant-based option.

Serves: 2

Prep time: 15 mins

Cook time: 15 mins

Ingredients:

• 2 zucchinis, halved

• 200g ground beef

• ½ onion, diced

• 2 garlic cloves, crushed

• 200ml tomato and basil pasta sauce

• 1 tsp crushed chillies

• 1 tsp oregano

• 30g ricotta

• 50g light mozzarella, grated

• Salt and pepper

• Low calorie oil spray

• Fresh parsley

Method:

1. Preheat oven to 356°F.

2. Halve zucchinis and scoop out the insides, to create a boat shape.

3. In a large pan over medium-high heat, heat low-calorie oil spray.

4. Add onion and cook until soft. Then add garlic and cook for a further minute, before adding the ground beef and brown thoroughly.

5. Add tomato and basil sauce, zucchini flesh, chillies and oregano and stir.

6. Spread ricotta on bottom of each courgette boat, then fill with the beef and tomato mixture before topping with mozzarella.

7. Bake until zucchini is tender, and cheese is melted, for roughly 15 minutes.

8. Garnish with parsley before serving.