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Lasagna Stuffed Zucchini Boats

Lasagna Stuffed Zucchini Boats

Lasagna Stuffed Zucchini Boats combine the comforting flavors of classic lasagna with a fresh and healthy twist by using tender zucchini as the base. Filled with a savory mixture of ground meat or plant-based protein, rich marinara sauce, and creamy cheese blend, this wholesome dish is easy to prepare, customizable, and perfect for family dinners or meal prepping.

  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Zucchini Boats

  • 4 medium-sized zucchinis, sliced lengthwise and hollowed
  • Olive oil, for sautéing and drizzling

Filling

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 lb ground meat (beef, turkey) or plant-based protein (lentils, mushrooms)
  • Reserved zucchini flesh, chopped
  • 1 to 1 ½ cups marinara sauce
  • 1 teaspoon Italian seasoning (oregano, basil, garlic powder mix)

Cheese Mixture

  • 1 cup ricotta cheese or cottage cheese
  • ½ cup shredded mozzarella cheese, divided
  • ¼ cup grated Parmesan cheese, divided

Topping

  • Remaining ¼ cup shredded mozzarella cheese
  • Remaining 2 tablespoons grated Parmesan cheese

Instructions

  1. Prepare the Zucchini Boats: Wash the zucchinis and slice them in half lengthwise. Using a spoon, gently scoop out the seeds and some flesh to create hollow boats, leaving a sturdy border to hold the filling. Reserve the scooped zucchini flesh for the filling.
  2. Cook the Filling: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sauté until fragrant and translucent. Add the ground meat or plant-based protein, cooking until browned. Stir in the reserved chopped zucchini flesh, marinara sauce, and Italian seasoning. Let the mixture simmer to develop flavors.
  3. Prepare the Cheese Mixture: While the filling simmers, in a separate bowl combine ricotta or cottage cheese with half of the shredded mozzarella and half of the grated Parmesan cheese. Mix well to create a creamy blend.
  4. Stuff the Zucchini: Spoon the savory meat and tomato filling into each zucchini boat. Then dollop the cheese mixture on top. Finish by sprinkling the remaining mozzarella and Parmesan cheese evenly over all boats.
  5. Bake to Perfection: Place the filled zucchini boats in a baking dish. Bake in a preheated oven at 375°F (190°C) for 25 to 30 minutes, or until the cheese is melted, bubbly, browned in spots, and the zucchini is tender but still holds shape.

Notes

  • Drain zucchini flesh thoroughly by salting and letting sit in a colander to remove excess moisture before adding to the filling.
  • Don’t overstuff the zucchini boats to ensure the cheese melts properly and forms a crust.
  • Use fresh herbs like basil or parsley to garnish just before serving for added freshness and color.
  • Pre-bake hollowed zucchini for 5 minutes before stuffing to reduce excess water and keep boats firm.
  • Choose high-quality mozzarella and real Parmesan cheese for best flavor and texture.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Italian
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 stuffed zucchini boat
  • Calories: 320 kcal
  • Sugar: 6 g
  • Sodium: 520 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: 70 mg

Keywords: Lasagna, Zucchini Boats, Low Carb, Gluten Free, Italian, Healthy Dinner, Stuffed Vegetables