Lasagna-Stuffed Zucchini


Prep Time
15 minutes

Cooking Time
45 minutes

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


  1. Preheat the oven to 350°.
  2. Score zucchini (like you’re dicing an avocado) and scoop out the insides.
  3. In a large skillet over medium-high heat, heat oil.
  4. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more.
  5. Add ground organic bison and cook until no longer pink, 5 minutes.
  6. Season with salt and pepper.
  7. Add marinara and stir until combined.
  8. Add crushed red pepper flakes.
  9. Spread vegan cheese on bottom of each zucchini boat, then spoon bison sauce over vegan cheese layer and sprinkle with mozzarella.
  10. Bake until zucchini is tender and cheese is melty, 15 minutes.
  11. Garnish with parsley before serving.


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