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Lasagna Stuffed Zucchini Boats Recipe

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If you’ve ever wanted to enjoy classic comfort food without the heaviness, this Lasagna Stuffed Zucchini Boats Recipe is going to be your new favorite! I absolutely love how these boats turn out—a perfect blend of all the lasagna flavors packed neatly inside tender zucchini. It’s like lasagna met a veggie, and they created magic together. Trust me, whether you’re looking for a lighter dinner option or a creative way to use up zucchini, this recipe will satisfy all your cravings.

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Why You’ll Love This Recipe

  • Low-Carb Comfort Food: Enjoy all the classic lasagna flavors without the guilt of pasta.
  • Easy to Make: I love that this recipe doesn’t require fancy techniques or hard-to-find ingredients.
  • Versatile and Customizable: You can tweak the fillings to suit your family’s tastes or dietary needs.
  • Kid-Approved: My family goes crazy for this meal—even the pickiest eaters ask for seconds!
The dish shows a white baking pan lined with parchment paper holding five zucchini halves arranged side by side. Each zucchini half is filled with a green mixture at the bottom layer, topped with bright red tomato sauce scattered unevenly. The top layer is a thick, melted layer of white cheese covering the zucchini and sauce. Small bits of chopped green herbs and grated white cheese are sprinkled over the melted cheese, adding specks of color. The pan is placed on a white marbled surface, with a small white plate of chopped fresh herbs partially visible at the top left corner. Photo taken with an iphone --ar 2:3 --v 7 - Lasagna Stuffed Zucchini Boats, zucchini lasagna boats, healthy zucchini recipes, low-carb zucchini recipes, stuffed zucchini boats this …

Ingredients You’ll Need

These ingredients all come together perfectly for a rich, comforting filling inside tender zucchini. Plus, these fresh flavors balance each other wonderfully. When you’re picking your veggies and cheeses, fresh is definitely best to boost those vibrant flavors.

Flat lay of halved zucchinis with their flesh scooped out, diced red bell pepper, fresh spinach leaves finely chopped, whole garlic cloves, a mound of ricotta cheese, shredded mozzarella cheese, freshly grated Parmesan cheese, and a jar of vibrant marinara sauce, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Lasagna Stuffed Zucchini Boats, zucchini lasagna boats, healthy zucchini recipes, low-carb zucchini recipes, stuffed zucchini boats
  • Zucchinis: Medium-sized zucchinis work best; you want them sturdy enough to hold the filling but tender after baking.
  • Extra-virgin olive oil: Adds a delicious depth and helps with cooking the filling evenly.
  • Ground chicken: I find ground chicken makes it lighter than beef but still super flavorful—feel free to swap with turkey or beef.
  • Red bell pepper: Adds a sweet crunch and bright color; dice finely so it blends well into the filling.
  • Garlic cloves: Minced fresh garlic packs an aromatic punch that’s absolutely essential.
  • Marinara sauce: Choose your favorite store-bought or homemade sauce for that classic tomato goodness.
  • Ricotta cheese: This creamy cheese gives the filling that rich, smooth texture you expect from lasagna.
  • Fresh spinach: Finely chopped so it blends in well and adds a pop of green nutrition.
  • Garlic powder: Just a little sprinkle enhances the garlic flavor without overpowering.
  • Egg: Helps bind the ricotta mixture so it stays put as you bake.
  • Flat-leaf parsley: Fresh parsley adds a burst of color and freshness to the filling and garnishes.
  • Kosher salt: Season carefully to bring out the best in every ingredient.
  • Black pepper: Freshly cracked for a bit of heat and flavor depth.
  • Mozzarella cheese: The melty, stretchy layer everyone loves on lasagna.
  • Parmesan cheese: Adds a salty, nutty kick when sprinkled on top.
  • Red pepper flakes (optional): For those who like a little heat, a light sprinkle at the end liven things up.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I adore about this Lasagna Stuffed Zucchini Boats Recipe is how easy it is to tweak to your liking. Whether you want to go vegetarian, spice it up, or switch proteins, these boats are incredibly forgiving and fun to customize.

  • Vegetarian Option: I once swapped the ground chicken with sautéed mushrooms and lentils—just as hearty and delicious!
  • Spicy Kick: My family loves adding some chopped jalapeños to the filling for an extra punch.
  • Cheese Swap: Try swapping out mozzarella for provolone or adding a bit of fontina for a richer melt.
  • Seasonal Spinach: When fresh spinach isn’t available, kale or Swiss chard can be great substitutes chopped finely.

How to Make Lasagna Stuffed Zucchini Boats Recipe

Step 1: Prep Your Zucchini Boats

Preheat your oven to 375° F and line a baking dish with parchment or foil to make cleanup a breeze. Grab your zucchinis and slice them lengthwise, then scoop out the flesh leaving about a ⅓-inch thick shell. This little trick creates the perfect boat shape that holds all that delicious filling without falling apart—trust me, I’ve learned this the hard way! Place them cut side up in your baking dish and you’re ready for the filling.

Step 2: Cook the Filling

Heat olive oil in a large skillet over medium-high heat. Once shimmering, toss in ground chicken, diced red bell pepper, and minced garlic. I like to break the meat up with a wooden spoon so it cooks evenly. Cook everything until no pink remains and the skillet is dry—this usually takes about 10 minutes. Then, stir in marinara sauce, bring it to a simmer, and let it slightly thicken for another 10 minutes. This slow simmer helps concentrate flavors—don’t rush it!

Step 3: Mix the Ricotta Filling

While your sauce is simmering, whisk together ricotta, chopped spinach, garlic powder, beaten egg, parsley, salt, and black pepper in a medium bowl. The egg is your binding hero here—it keeps this creamy mix from sliding off your zucchini as you bake. I like to taste a little spoonful now and then to balance the salt and pepper before assembling.

Step 4: Assemble Your Lasagna Stuffed Zucchini Boats

Fill each zucchini patiently with the chicken and marinara mixture, then dollop the ricotta mixture on top. Don’t skimp here! Sprinkle half the mozzarella cheese over everything. Now pour the remaining marinara sauce over the boats and finish with Parmesan cheese. Cover with foil and pop it into your preheated oven.

Step 5: Bake and Melt the Cheese

Bake covered for 20 minutes to let the filling meld and the zucchini soften. Then uncover and sprinkle the rest of the mozzarella cheese on top. Bake for another 15 minutes or until the cheese is bubbly and lightly browned. Keep an eye on it—you want a golden top without burning. My family always races to the kitchen as that cheese melts; the aroma is irresistible!

Step 6: Garnish and Serve

Once out of the oven, sprinkle the remaining Parmesan and fresh parsley over the boats. If you’re feeling adventurous, add a dash of red pepper flakes for a little heat. Serve warm and watch how everyone devours these like there’s no tomorrow!

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Pro Tips for Making Lasagna Stuffed Zucchini Boats Recipe

  • Don’t Over-Scoop Your Zucchini: Leaving about a ⅓-inch wall keeps your boats sturdy and prevents sogginess during baking.
  • Simmer Your Sauce Gently: Letting the sauce thicken slowly concentrates flavors and reduces watery fillings.
  • Use Fresh Herbs for Brightness: Parsley at the end really lifts the dish and adds that fresh, inviting aroma.
  • Cover While Baking Initially: This traps steam and softens your zucchini without drying out the filling; removing foil later gives you that perfect golden cheese finish.

How to Serve Lasagna Stuffed Zucchini Boats Recipe

Lasagna Stuffed Zucchini Boats Recipe - Serving

Garnishes

I usually garnish these boats with freshly grated Parmesan and a sprinkle of chopped flat-leaf parsley for a nice color contrast. If I’m in a spicy mood, I add just a pinch of red pepper flakes—trust me, it really wakes up the flavors without overpowering them. A light drizzle of extra virgin olive oil before serving also adds a lovely gloss and richness.

Side Dishes

I often serve these with a simple mixed green salad tossed in a light vinaigrette or garlic bread to soak up any extra sauce. Roasted vegetables like asparagus or carrots also pair beautifully to keep things balanced and colorful on the plate.

Creative Ways to Present

For special occasions, I’ve placed these zucchini boats on a bed of creamy polenta or alongside roasted baby potatoes for a fancier vibe. You can even top them with fresh basil leaves or a dollop of pesto for an eye-catching burst of flavor and color. Serving in individual small baking dishes makes it feel extra special when guests are over.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator and find they stay fresh for about 3 days. When you reheat, the zucchini softens even more but retains its delicious flavor profile—just make sure to cover loosely to prevent drying out.

Freezing

I’ve frozen these boats successfully by assembling them fully and freezing before baking. When ready to eat, thaw overnight in the refrigerator, then bake as directed adding about 10 extra minutes to ensure they’re heated through and bubbly. This trick is clutch for meal-prepping on busy weeks.

Reheating

Reheat leftovers in a 350° F oven covered with foil to keep them moist. I avoid microwaving when possible because the cheese can get tough and the zucchini mushy, but if pressed for time, a short burst on medium power with a damp paper towel over the top does the trick.

FAQs

  1. Can I use other types of ground meat in this recipe?

    Absolutely! While ground chicken keeps it lighter, ground turkey, beef, or even sausage work great as well. Just adjust cooking time accordingly and drain any excess fat before adding marinara sauce to keep the filling from becoming greasy.

  2. Is it necessary to scoop out the zucchini flesh?

    Yes, it’s important to scoop out some of the zucchini flesh to create space for the filling and prevent the boats from becoming too watery during baking. Leaving about a ⅓-inch thick shell helps keep everything sturdy and flavorful.

  3. Can I make this recipe gluten-free?

    Definitely! This recipe is naturally gluten-free as it uses zucchini instead of pasta. Just be sure to check that your marinara sauce and any store-bought ingredients are gluten-free if you have dietary restrictions.

  4. How do I prevent my zucchini boats from becoming soggy?

    Good question! To avoid sogginess, don’t scoop zucchini too thin, and make sure to simmer your filling sauce well to reduce excess liquid. Baking covered first helps soften zucchini without drying it, and uncovering later lets the cheese brown nicely without drying out the whole dish.

  5. Can I prepare these ahead of time?

    You sure can! Assemble the zucchini boats ahead, cover tightly, and refrigerate for up to 24 hours before baking. This makes weeknight dinners or entertaining so much easier.

Final Thoughts

When I first tried this Lasagna Stuffed Zucchini Boats Recipe, I was blown away by how comforting it felt without the heaviness of traditional lasagna. It quickly became a family favorite and a go-to dinner for busy weeknights. The balance of fresh veggies, savory chicken, and cheesy goodness is simply unbeatable. I’m confident once you try it, you’ll enjoy it just as much as I do—it’s the perfect way to sneak in some extra veggies while satisfying those lasagna cravings. So grab your zucchinis and give this recipe a go—you won’t regret it!

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Lasagna Stuffed Zucchini Boats Recipe

4.5 from 126 reviews
  • Author: Mia
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Low Fat
Print Recipe

Description

These Lasagna Stuffed Zucchini Boats offer a delicious low-carb twist on classic lasagna, featuring tender zucchini halves filled with a savory ground chicken and marinara sauce mixture, layered with creamy ricotta, spinach, and mozzarella cheeses. Baked until bubbly and golden, this hearty dish is perfect for a comforting weeknight dinner that’s both flavorful and packed with wholesome ingredients.

Ingredients

Zucchini Boats

  • 4 medium zucchinis, halved lengthwise
  • 1 tablespoon extra-virgin olive oil

Filling

  • 1 pound ground chicken
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • 1 (24-ounce) jar marinara sauce, divided

Cheese Mixture

  • 8 ounces ricotta cheese
  • 1 ½ cups fresh spinach, finely chopped
  • 1 teaspoon garlic powder
  • 1 large egg, beaten
  • 2 tablespoons minced flat-leaf parsley, divided
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper

Toppings

  • 2 cups shredded mozzarella, divided
  • 4 tablespoons freshly grated Parmesan cheese, divided
  • Red pepper flakes, for serving (optional)

Instructions

  1. Prepare the zucchini boats: Preheat your oven to 375° F and position the rack in the center. Line a large baking dish with parchment paper or aluminum foil. Using a small spoon, carefully scoop out the flesh of each zucchini half, leaving about a ⅓-inch thick shell to hold the filling. Arrange the hollowed zucchini boats cut side up in the prepared baking dish.
  2. Cook the chicken mixture: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the ground chicken, diced red bell pepper, and minced garlic. Cook while breaking up the meat with a wooden spoon until fully cooked and any liquid has evaporated — approximately 10 minutes.
  3. Add marinara sauce: Stir in 2¼ cups of the marinara sauce into the cooked chicken mixture. Bring it to a simmer and cook, stirring occasionally, until the sauce thickens slightly, about 10 minutes.
  4. Mix the ricotta filling: In a medium bowl, combine ricotta cheese, finely chopped spinach, garlic powder, beaten egg, 1 tablespoon of minced parsley, kosher salt, and black pepper. Mix thoroughly to create a creamy filling.
  5. Assemble the zucchini boats: Fill each zucchini boat evenly with the chicken and marinara mixture. Then dollop the ricotta and spinach mixture on top of the chicken layer. Sprinkle half of the shredded mozzarella over the filled boats. Pour the remaining marinara sauce over the boats and sprinkle with 2 tablespoons of Parmesan cheese. Cover the baking dish tightly with aluminum foil.
  6. Bake the zucchini boats: Place the covered dish in the preheated oven and bake for 20 minutes. After this, remove the foil and sprinkle the boats with the remaining 1 cup of mozzarella cheese. Return the dish to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted, bubbly, and lightly browned, and the zucchini is tender.
  7. Serve: Once baked, sprinkle the zucchini boats with the remaining 2 tablespoons of Parmesan cheese and the last tablespoon of minced parsley. Add red pepper flakes if you desire some heat. Serve warm and enjoy!

Notes

  • You can substitute ground chicken with ground turkey or lean ground beef if preferred.
  • For a vegetarian version, replace ground chicken with cooked lentils or mushrooms.
  • Use gluten-free marinara sauce to make the recipe gluten-free.
  • Prep the zucchini boats up to step 5 and refrigerate overnight for an easy make-ahead meal.
  • Adjust red pepper flakes to control the spice level.

Nutrition

  • Serving Size: 1 zucchini boat (1/4 recipe)
  • Calories: 420
  • Sugar: 8g
  • Sodium: 650mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 5g
  • Protein: 38g
  • Cholesterol: 110mg
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Hey there, I’m Mia Miller, the foodie behind MealsByMia.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

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