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Lasagna Stuffed Zucchini Boats

Lasagna Stuffed Zucchini Boats

Lasagna Stuffed Zucchini Boats offer a delicious fusion of classic cheesy lasagna flavors wrapped inside tender zucchini halves. This healthy, low-carb twist replaces pasta with zucchini for a guilt-free indulgence packed with savory ground meat or plant-based protein, rich marinara sauce, and creamy cheeses, making it perfect for family meals or entertaining guests.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Zucchini and Vegetables

  • 4 medium-sized zucchinis, washed and halved lengthwise
  • Chopped flesh from zucchinis scooped out
  • 1 small onion, diced
  • 2–3 cloves garlic, minced

Protein

  • 1 lb (450g) lean ground meat (beef, turkey, chicken) or plant-based protein alternative

Cheeses

  • 1 cup ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese, plus extra for topping

Sauces and Seasonings

  • 1 1/2 cups marinara sauce (fresh or store-bought)
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Zucchini: Wash the zucchinis thoroughly and slice them in half lengthwise. Using a spoon, gently scoop out the seeds and some flesh to form hollow boats, leaving about 1/4 inch of flesh to keep the shells sturdy. Set the scooped flesh aside and chop it finely.
  2. Cook the Filling: Heat olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent. Add the ground meat or chosen protein and cook until browned. Stir in the chopped zucchini flesh and marinara sauce. Season with Italian seasoning, salt, and pepper. Let the mixture simmer for several minutes to meld the flavors.
  3. Mix the Cheeses: In a bowl, combine ricotta cheese with parmesan cheese. Season lightly with salt, pepper, and optional herbs. This creamy mixture will add richness and smoothness to the filling.
  4. Assemble the Zucchini Boats: Preheat the oven to 375°F (190°C). Arrange the zucchini shells on a baking sheet. Fill each boat generously with the meat and sauce mixture. Spoon dollops of the ricotta mixture over the filling, then sprinkle shredded mozzarella and additional parmesan cheese on top.
  5. Bake and Serve: Bake the stuffed zucchini boats for 20 to 25 minutes until the cheese is melted, bubbly, and golden, and the zucchini is tender. Remove from the oven and allow to cool slightly before serving to enjoy the perfect balance of flavors and textures.

Notes

  • Choose medium-sized zucchinis for optimal filling space and even cooking.
  • Do not over-scoop zucchini flesh; leave about 1/4 inch for sturdy boats.
  • After scooping, sprinkle zucchini flesh with salt and let it sit to drain excess moisture, then pat dry to avoid sogginess in the filling.
  • Layer cheeses inside and on top of the boats for maximum gooeyness and flavor.
  • Add fresh basil or flat-leaf parsley before serving for a bright herbal touch.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Italian-inspired
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 stuffed zucchini boat
  • Calories: 320 kcal
  • Sugar: 6 g
  • Sodium: 450 mg
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 3 g
  • Protein: 25 g
  • Cholesterol: 60 mg

Keywords: Zucchini boats, lasagna, low carb, gluten free, healthy comfort food, stuffed vegetables, cheesy, baked zucchini