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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
