Lasagna Stuffed Zucchini Boats

I love making these lasagna stuffed zucchini boats whenever I crave the comfort of lasagna but want something lighter and fresher. The tender zucchini holds a rich ricotta mixture, hearty meat sauce and melted cheese, giving me all the flavors I enjoy in a more wholesome way.

Why You’ll Love This Recipe

I find this recipe incredibly satisfying because it brings together all the classic lasagna components without the heaviness of pasta. I appreciate how quickly it comes together, how easily it adapts to different tastes and how impressive it looks when served. It’s one of my go-to weeknight dishes because it delivers big flavor with minimal effort.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the zucchini:

• 4 medium zucchinis, halved lengthwise

For the filling:

• 1 cup part-skim ricotta cheese
• 1 large egg
• 1½ tablespoons chopped fresh parsley
• 1¼ cups shredded mozzarella cheese (divided)
• ½ cup finely shredded Parmesan cheese

For the meat sauce and assembly:

• 8 ounces lean ground beef or lean ground turkey (90% lean)
• 4 teaspoons olive oil (divided)
• Salt and black pepper to taste
• 1¾ cups roasted garlic marinara sauce
• 1 tablespoon chopped fresh basil (plus more for garnish)

Directions

1. Preheat the oven to 400°F (200°C).
2. Scoop out the centers of the zucchini halves, leaving a ¼-inch rim to form boats.
3. In a bowl, mix the ricotta, egg and parsley. Season lightly with salt and pepper, then fold in half of the mozzarella and the Parmesan.
4. Heat 2 teaspoons of olive oil in a skillet over medium-high heat and brown the ground beef or turkey. Season with salt and pepper.
5. Stir the marinara sauce and chopped basil into the cooked meat, then remove from heat.
6. Brush the zucchini halves on both sides with the remaining 2 teaspoons of olive oil and arrange them in a baking dish.
7. Spoon the ricotta mixture evenly into the zucchini boats.
8. Top each one with the meat sauce mixture. Cover with foil and bake for about 30 minutes.
9. Remove the foil, sprinkle the remaining mozzarella on top and bake for an additional 5 minutes until melted and bubbly.
10. Garnish with more basil before serving if desired.

Servings And Timing

• Servings: 4 servings (one zucchini boat per person)
• Prep time: 10 minutes
• Cook time: 30 minutes
• Total time: 35–40 minutes

Variations

I enjoy playing with different versions of this dish depending on what I’m craving:

• Vegetarian: I replace the meat with sautéed mushrooms, spinach or diced vegetables.
• Dairy-free: I swap out the ricotta and mozzarella for plant-based alternatives.
• Spicy: I use hot Italian sausage instead of ground beef or turkey.
• Herb-forward: I add chopped oregano or thyme to the ricotta mixture.
• Extra texture: I sprinkle toasted nuts or cooked quinoa on top before serving.

Storage/Reheating

I find these zucchini boats store really well:

• Refrigerator: I keep leftovers in an airtight container for up to 3 days.
• Freezer: I wrap each boat tightly and freeze them for up to 3 months.
• Reheating: I reheat in the oven at 350°F (175°C) for about 20 minutes, or a little longer if reheating from frozen.

FAQs

How do I keep the zucchini from getting soggy?

I make sure not to scoop out too much flesh and leave a sturdy rim. I also avoid overbaking, which helps the zucchini keep its shape.

Can I assemble this ahead of time?

Yes. I usually prepare the zucchini and fillings a day in advance, keep them separate in the fridge and assemble right before baking.

Can I use another type of cheese?

Absolutely. Sometimes I add provolone or fontina for a different melt and flavor.

Do I need to cook the zucchini before stuffing?

No, I find that baking them with the fillings cooks the zucchini perfectly without making it mushy.

What can I serve with these zucchini boats?

I like pairing them with a simple salad, garlic bread or roasted vegetables for a complete meal.

Conclusion

I rely on this lasagna stuffed zucchini boat recipe whenever I want something hearty, flavorful and surprisingly light. It’s simple to prepare, adaptable to any taste and always a crowd-pleaser. I hope you enjoy making it as much as I do.

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