Lasagna-Stuffed Zucchini
By celia de Flers
Lasagna-Stuffed Zucchini Recipe
By Celia de Flers
Prep time:
15 minutes
Cook time:
45 minutes
Servings:
4 servings
Ingredients
- 4 large zucchini, halved lengthwise
- 1 tbsp. extra-virgin olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/2 lb. ground organic bison
- Kosher salt
- Freshly ground black pepper
- 1 c. jarred marinara
- Pinch of crushed red pepper flakes
- 1 c. vegan cheese or goat cheese
- 1 c. shredded mozzarella
- Freshly chopped parsley, for garnish
Instructions
- Preheat the oven to 350°.
- Score zucchini (like you’re dicing an avocado) and scoop out the insides.
- In a large skillet over medium-high heat, heat oil.
- Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more.
- Add ground organic bison and cook until no longer pink, 5 minutes.
- Season with salt and pepper.
- Add marinara and stir until combined.
- Add crushed red pepper flakes.
- Spread vegan cheese on bottom of each zucchini boat, then spoon bison sauce over vegan cheese layer and sprinkle with mozzarella.
- Bake until zucchini is tender and cheese is melty, 15 minutes.
- Garnish with parsley before serving.
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