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Lasagna Stuffed Zucchini Boats

Lasagna Stuffed Zucchini Boats
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Lasagna Stuffed Zucchini Boats offer a fresh, flavorful twist on classic lasagna by replacing pasta with tender roasted zucchini shells filled with a savory meat or veggie sauce layered with creamy ricotta and melted mozzarella. This healthier, low-carb meal is easy to prepare, customizable, and perfect for family dinners or meal prep, delivering comforting Italian flavors without the fuss.

Ingredients

Scale

Vegetables

  • 4 medium-large zucchinis
  • 1 small onion, chopped
  • 2–3 cloves garlic, minced
  • Reserved zucchini flesh from scooping

Protein

  • 1 lb ground beef or turkey (or plant-based alternative)

Sauces and Seasonings

  • 1 cup marinara or tomato sauce
  • 1 tsp Italian seasoning (oregano, basil, etc.)
  • Salt and pepper to taste

Cheeses

  • 1 cup ricotta cheese (preferably whole milk)
  • 1 cup shredded mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese, plus extra for topping

Others

  • 2 tbsp olive oil (for sautéing and brushing zucchinis)

Instructions

  1. Prepare the Zucchini: Wash zucchinis and slice each in half lengthwise. Scoop out the seeds and some flesh carefully to create boats without breaking the sides. Set aside the scooped flesh. Brush zucchini boats lightly with olive oil, season with salt and pepper, and place cut side up on a baking sheet. Roast at 375°F (190°C) for about 15 minutes until tender but still firm.
  2. Make the Filling: Heat olive oil in a skillet over medium heat. Sauté chopped onion and garlic until translucent and fragrant. Add ground beef or chosen protein and cook until browned. Stir in the reserved zucchini flesh and cook until softened. Mix in marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes allowing flavors to meld.
  3. Combine Ricotta and Cheese: In a bowl, mix ricotta cheese with half of the shredded mozzarella and a handful of grated Parmesan. Lightly season with salt and pepper for balanced flavor.
  4. Stuff the Zucchini Boats: Remove roasted zucchinis from oven. Spoon a layer of meat sauce into each boat, then spread the ricotta cheese mixture evenly on top. Add another layer of meat sauce followed by the remaining mozzarella and Parmesan cheeses sprinkled generously over the top.
  5. Bake to Perfection: Return stuffed zucchinis to the oven and bake for 20 minutes, or until cheese is melted and bubbly. Optionally, broil for 2-3 minutes at the end to achieve a golden brown crust, watching carefully to avoid burning.

Notes

  • Don’t over-scoop zucchini to maintain sturdy boats that hold fillings well during baking.
  • Drain excess fat after cooking meat to avoid soggy boats and enhance flavor concentration.
  • Use whole milk ricotta for a creamier, richer filling.
  • Season zucchini shells and cheese mixture lightly with salt and pepper to build depth of flavor.
  • Line baking pan with foil for easy cleanup.

Nutrition

Keywords: zucchini boats, lasagna, stuffed zucchini, low-carb lasagna, healthy dinner, gluten free, Italian, weeknight meal, cheesy zucchini

Find it online: https://tastebudtrek.com/lasagna-stuffed-zucchini-boats/