Lasagna-Stuffed Zucchini

Lasagna-Stuffed Zucchini

Lasagna-Stuffed Zucchini Recipe

By Celia de Flers
Prep time: 15 minutes
Cook time: 45 minutes
Servings: 4 servings


  • 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


  • 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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