Lasagna Zucchini Boats

06.28.2015

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.

Lasagna Zucchini Boats | Cooking Classy

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

4.94 from 16 votes

These easy lasagna Zucchini boats are the perfect weeknight meal.

Course: Main Course
Cuisine: Italian
Keyword: lasasgne zucchini, zucchini boats
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 Zucchini boats
Calories: 226 kcal
Author: Jaclyn

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats. Set aside.
  2. 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.
  3. Heat 2 tsp of the olive oil in a large non-stick skillet over medium-high heat.
  4. 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).
  5. Stir in marinara sauce and 1 Tbsp of the basil, remove from heat.
  6. 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.
  7. 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.
  8. 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.
  9. *Look for zucchini that is wider and more uniform in width. The skinnier zucchini won't fit much filling.
  10. Recipe source: Cooking Classy
Nutrition Facts
Lasagna Zucchini Boats
Amount Per Serving
Calories 226 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 6g 30%
Cholesterol 66mg 22%
Sodium 563mg 23%
Potassium 589mg 17%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Sugars 5g
Protein 17g 34%
Vitamin A 16.4%
Vitamin C 27%
Calcium 27.5%
Iron 10.8%
* Percent Daily Values are based on a 2000 calorie diet.

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105 comments

  • Maria Rabadan: Easy and delicious! I used a zucchini from my garden that grew 18 inches long! Still tender and delicious 😋 September 28, 2018 at 12:32am Reply

  • Sandra: I made it tonight and we loved it. I will certainly make it again. September 16, 2018 at 9:41pm Reply

  • Cheryl Fisher: Our whole family loves this recipe. We don’t even miss the pasta! I’ve made it twice in three weeks! Thanks. August 26, 2018 at 1:51pm Reply

    • Jaclyn: Thanks for leaving 5 stars! August 27, 2018 at 9:56am Reply

  • Ali: I went to make this and realized I didnt have the ricotta🤦🏻‍♀️ So, I made taco stuffed with cheddar, fresh tomatoes, and sour cream on top! Thank you for the inspiration and I will definitely make this version soon. They were SO good:) August 23, 2018 at 11:25am Reply

  • Sue: Do you eat the skin or scoop dinner out of ‘the boat’? August 22, 2018 at 9:19pm Reply

    • Jaclyn: Yes you’ll eat the skin on the zucchini as well. Hope you enjoy! August 24, 2018 at 9:24am Reply

  • Karen: Seriously so delicious! Surprised me because I’m SUCH a carb-lover and terrible at eating my veggies! Thank you!! July 26, 2018 at 2:26am Reply

    • Jaclyn: Thanks for taking the time to leave positive feedback! July 28, 2018 at 11:59am Reply

  • Barbara: I have made this two times already.
    Love this! Thanks again for another keeper! July 17, 2018 at 5:31pm Reply

    • Jaclyn: Happy to hear you made them again! Thanks for letting me know you’ve liked the recipe Barbara! July 17, 2018 at 9:45pm Reply

  • Rachael: Yum! There was a ton of extra meat stuffing leftover so I just threw it on some pasta later on with more crushed tomatoes July 13, 2018 at 8:01pm Reply

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