These hearty Lasagna-Stuffed Zucchini Boats are a healthier take on the classic Italian dish. I promise you won’t miss the lasagna noodles in this recipe!
Lasagna-Stuffed Zucchini Boats
That’s right, two zucchini boat recipes in a row. Why? Because they are amazing! Sounds crazy, but I’m totally hooked.
I loved the last one 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 stuffed zucchini boats are lasagna made healthier and they will be one of my go to lasagna recipes from now on! I have the feeling I’ll actually be making them a lot more than the traditional layered lasagna now.
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 six-year-old loved them!
Try them and you’ll know why. Perfect saucy, cheesy deliciousness!
Lasagna Zucchini Boats Ingredients
For this zucchini boat recipe, you’ll need:
- Fresh parsley
- Ground beef (or ground turkey)
- Olive oil
- Salt and pepper
- Marinara sauce
- Fresh basil
How to Make Zucchini Boats
- Scoop out the centers of the zucchini, leaving a rim around the edge.
- Stir together the cheeses, parsley, salt and pepper.
- Brown the ground beef in a skillet and season with salt and pepper.
- Stir marinara sauce and fresh basil in with the browned beef.
- To assemble the boats, brush both sides of the zucchini with olive oil.
- Divide cheese mixture between the zucchini boats, and then top with meat sauce.
- Bake stuffed zucchini boats, sprinkling with mozzarella near end of cook time.
What Should I Do with the Leftover Zucchini Cores?
After you’ve scooped the insides out of the zucchini, save the cores for lunch or dinner the next day. I like to sauté them in a little butter or olive oil and will sprinkle on Parmesan and garlic powder.
Can I Use Another Type of Meat in the Sauce?
Yes, feel free to use your favorite ground meat in the sauce. If you’re vegetarian, you can even use cooked and drained lentils in the sauce instead!
Tips for the Best Zucchini Boats
- Be sure to look for zucchini that are 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.
- You can eat the skin on zucchini, so you can enjoy the entire zucchini boat!
- I recommend using shredded Parmesan cheese and not the stuff in a shaker can for the best flavor and texture.
More Zucchini Boat Recipes You’ll Love:
- Taco Zucchini Boats
- Chicken Enchilada Zucchini Boats
- Philly Cheese Steak Zucchini Boats
- Zucchini Pizza Boats
More Zucchini Recipes to Try:
- Garlic, Lemon and Parmesan Roasted Zucchini
- Skillet Parmesan Chicken with Zucchini and Squash
- Zucchini, Corn and Quinoa Bowls with Grilled Chicken
- Skillet Garlic-Parmesan Zucchini and Tomatoes
- Sausage, Zucchini and Brown Rice Skillet
Lasagna Zucchini Boats
These easy lasagna zucchini boats are the perfect weeknight meal and one of my favorite ways to use zucchini! All the flavors of the classic lasagna without the extra carbs from the pasta, plus this version is a lot easier without all the traditional layering.
- 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