Lasagna Zucchini Boats


Lasagna Zucchini Boats | Cooking Classy

That’s right, two zucchini boats in a row. Why? Because they are amazing! Sounds crazy but I’m totally hooked. I loved the last one (these Chicken Enchilada Zucchini Boats) so much I decided to go for round two and try out an Italian variation on stuffed zucchini. I’m so glad I did because these Lasagna Zucchini Boats are simply amazing! You may be thinking how could they be? You took out all those good, comforting lasagna noodle carbs. Apparently lasagna doesn’t need them to be good. Yes, you still need that delicious melty, cheesy goodness and a good sauce but these are lasagna made healthier and they will be one of my go to lasagna recipes! I have the filling I’ll actually be making them a lot more than the traditional layered lasagna now.

Like I mentioned with the other zucchini boats, be sure to look for zucchini that is wider and more uniform in width. You don’t want the small, skinny zucchini for this recipe because you won’t be able to fit much filling and you are going to want to load these up.

The other thing I loved about these is that like a classic lasagna, they were still incredibly delicious reheated and I don’t say that about food very often. These are going to be a go to summer meal for me! Even my 6 year old loved them! Try them and you’ll know why. Perfect saucy, cheesy deliciousness!

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Lasagna Zucchini Boats

Yield: 8 zucchini boats

Lasagna Zucchini Boats


  • 4 medium zucchini (2 1/2 lbs), sliced into halves through the length*
  • 1 cup (8.6 oz) part-skim ricotta cheese
  • 1 large egg
  • 1 1/2 Tbsp chopped fresh parsley, plus more for garnish
  • 1 1/4 cups (5 oz) shredded mozzarella cheese
  • 1/2 cup (2 oz) finely shredded parmesan cheese
  • 8 oz 93% lean ground beef or lean ground turkey
  • 4 tsp olive oil, divided
  • Salt and freshly ground black pepper
  • 1 3/4 cup roasted garlic marinara sauce (I used Classico)
  • 1 Tbsp chopped fresh basil, plus more for garnish


  • Preheat oven to 400 degrees. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats. Set aside.
  • In a mixing bowl stir together ricotta cheese, egg and 1 1/2 Tbsp of the parsley. Season lightly with salt and pepper. Stir in 1/2 cup of the mozzarella cheese and the parmesan cheese. Set aside.
  • Heat 2 tsp of the olive oil in a large non-stick skillet over medium-high heat. Crumble beef into pan, season with salt and pepper and cook, stirring occasionally and breaking up beef when stirring, until browned (there shouldn't be any excess fat but if you happened to use a fattier beef then just drain excess rendered fat). Stir in marinara sauce and 1 Tbsp of the basil, remove from heat.
  • To assemble boats, brush both sides of of zucchini lightly with remaining 2 tsp olive oil and place in two baking pans (I used a 13 by 9 and a 9 by 9). Divide cheese mixture among zucchini spooning about 2 1/2 Tbsp into each, then spread cheese mixture into and even layer. Divide sauce among zucchini adding a few heaping spoonfuls to each. Cover baking dishes with foil and place in oven side by side and bake in preheated oven 30 minutes. Remove from oven, sprinkle tops with remaining 3/4 cup mozzarella, return to oven and bake until cheese has melted and zucchini is tender, about 5 minutes. Sprinkle tops with with fresh basil and parsley and serve warm.
  • *Look for zucchini that is wider and more uniform in width. The skinnier zucchini won't fit much filling.
  • Recipe source: Cooking Classy




  • Stephanie Hartley: I need these in my life! I will definitely be making a batch of these this summer

    Steph June 28, 2015 at 12:50pm Reply

  • Brenna: In our ignorance, we have 12 very abundant zucchini plants growing in our front yard garden. Keep those amazing zucc recipes coming! June 28, 2015 at 2:59pm Reply

  • Cathleen @ A Taste Of Madness: Yum!! I think I would be hooked too! These look so tasty! June 28, 2015 at 7:59pm Reply

  • Malia @ Small Town Girl: Yummy! This might be hearty enough to convince my man to eat them as a meal! Definitely making this summer. June 28, 2015 at 8:42pm Reply

  • cherie: Made these tonight. They were AWESOME! Can not wait to make again. Perfect summer dinner. Everyone loved it. June 30, 2015 at 9:19pm Reply

    • Jaclyn: I’m so glad to hear everyone liked them! Thanks so much for your feedback Cherie! June 30, 2015 at 10:06pm Reply

  • Sonia Arias: Uma delícia! July 3, 2015 at 5:06pm Reply

  • Kristin: I don’t usually comment on blogs, but this recipe finally convinced me to jump on the zucchini boat bandwagon and I’m so glad I did! These were delicious!!! Had all the flavor and cheesy goodness of lasagna, without all the work! Definitely a new favorite! July 13, 2015 at 6:59pm Reply

    • Jaclyn: I am so glad you loved them and thanks for leaving a comment Kristin! July 14, 2015 at 5:26pm Reply

  • Linda: This is the BEST EVER recipe for zucchini. My husband and I loved it. I will certainly pass this recipe on when I deliver my extra zucchinis to the neighbors. YUM!! July 28, 2015 at 6:16am Reply

  • Bridgette: Totally love them. My picky teenage daughters ate their serving plus the extras in the dish. Must make again an next time will double the recipe. Thank you so much for sharing. August 1, 2015 at 7:55pm Reply

  • Bridgette: *and August 1, 2015 at 7:56pm Reply

  • Tina: I will definitely try this recipe on Monday 😀 August 8, 2015 at 8:47pm Reply

  • Darlene: Loved these! They were delicious, thanks for sharing the recipe. My six year old son had a blast helping me make them. There were so many fun steps, with making the ‘boats’, brushing the oil, and scooping in the fillings… great recipe to make with kids! August 14, 2015 at 5:37pm Reply

  • Rochel: Im grateful for a healthier alternative. Keep it coming. Im checking you out August 24, 2015 at 4:11am Reply

  • Brigitte: This was amazing !!!! Best dinner can’t wait to share this with friends and family ! September 3, 2015 at 5:48pm Reply

  • Anel: These were so fast and easy to make. Thanks for the recipe. Great alternative for lasagna. September 13, 2015 at 8:34pm Reply

  • Liz: I love these, the only thing I did differently was I peeled the skin off the zucchini. They were much easier to eat than the ones I didnt peel. September 13, 2015 at 10:04pm Reply

  • Liz: It looks really good and not to bea skeptic here but wwhat’s the nutritional value on these? The zucchini parts healthy but I’m wondering how muc healthier these really could be with the added oils and all the normal meat cheese and sauce? I mean even if it’s not too healthy in the end I’m still going to try them even if it’s on my cheat day cuz they do look fabulous. I was just curious if this would be considered considered a cheat day recipe or if it really is healthy and can eat on any regular diet day too? December 25, 2015 at 10:40pm Reply

    • Vicki Gauvin: Liz, I’m making these for the first time tonight, and I was wondering the same thing also. Myself, I will opt to use fat-free or 2 % cheeses to insure it is a healthier version. Love the idea, and the boats are simply a charming way to serve this dish. Great for entertaining! February 11, 2016 at 7:40am Reply

  • ashley: Maybe I missed something, but what do you do with the zucchini parts that you scoop out? February 24, 2016 at 12:13pm Reply

    • Jaclyn: You can just reserve them in the refrigerator for another use, I just cooked mine the next day and ate it with lunch. February 24, 2016 at 4:01pm Reply

      • Moe: I wondered the same thing… What about adding it to the meat? March 5, 2016 at 11:51am Reply

  • Deb: Just scooping out the middle and not using it in the recipe seems like such a waste. So instead of hamburger I will chop the middle and cook that in the place of the meat. But this sounds so yummy!! March 17, 2016 at 1:18pm Reply

    • Alexis Causey: I’m a vegetarian and also thought throwing away the middles was a waste. I’m going to chop the middle and use that in place meat, great idea, thanks! March 21, 2016 at 5:00pm Reply

  • Angel R.: Cooking these right now for the first time. Can’t wait for them to come out of the oven! April 11, 2016 at 7:01pm Reply

  • Meg S: I made these for dinner and they were such a big hit! So much flavor and so easy to make. I’d def make them again. Thanks for sharing your recipe! April 25, 2016 at 3:16pm Reply

    • Jaclyn: I’m so glad you liked them Meg, thanks for your review! April 25, 2016 at 7:31pm Reply

  • Clara: Do you know how many calories is in this recipe? May 1, 2016 at 7:56pm Reply

  • Gayatri Mantra: This looks yummy and easy! May 13, 2016 at 12:04am Reply

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