Lasagna Zucchini Boats
Serve these zucchini boat lasagnas hot, perhaps with a side salad or garlic bread, and enjoy a delicious, comforting meal that's easy and quick to prepare! Perfect for an air fryer, but you can also bake them in the oven.
Equipment
- Air Fryer
- Knife
- Cutting Board
- Sauce Pan
- Whisk
Ingredients
Meat Sauce:
- 3 tablespoons oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 carrot finely diced
- 14 oz ground beef (about 400 g)
- 3 tablespoons tomato paste
- Salt, pepper, oregano to taste
Béchamel Sauce:
- 2 tablespoons butter (25 g)
- 2 tablespoons flour (25 g)
- A pinch of nutmeg
- 1 cup milk (250 ml)
- Salt and pepper to taste
Additional:
- 2 zucchinis halved lengthwise and hollowed out
- 3.5 oz Gouda cheese shredded (100 g)
Instructions
- Sauté onion and garlic in oil. After 5 minutes, add bell pepper and carrot; continue to sauté for another 15 minutes, adding a minimal amount of water if necessary.
- Add the meat, season well, and cook for about 10 minutes, stirring occasionally. Stir in the tomato paste at the end.
- For the béchamel, melt butter in a saucepan, stir in flour and nutmeg, and cook for about 2 minutes. Gradually whisk in milk, and season with salt and pepper. Cook until thickened.
- Preheat your air fryer or oven to 375°F (190°C). Season the zucchini boats with salt on both sides, let them sit for 10 minutes, then pat dry. Cook in the air fryer for 8-10 minutes or a bit longer in the oven.
- Fill the baked zucchini with meat sauce, top with béchamel, sprinkle cheese, and return to the air fryer or oven for another 5 minutes until the cheese is melted.