How long it takes: 30 minutes to prep, 45 minutes to bake Equipment you’ll need: baking dish, skillet, bowls and measuring tools Servings: 4 Sail away to a great dinner with lasagna zucchini boats. You’ll be glad you did!
Lasagna Zucchini Boats
Zucchini instead of pasta. Zucchini really lends itself to being stuffed. They are a perfect size, fairly inexpensive, and really nutritious. In the summer months, the farm markets are loaded with zucchini or maybe you even have a surplus in your garden. An easier way to make lasagna. You won’t have to bother making all the time-consuming layers. I have a thing about lasagna. It just seems so tedious. I’ve come up with lasagna soup, skillet lasagna, and lasagna roll-ups just to avoid it (and they are all really great, by the way). Fits into many diets. This recipe is keto-friendly, as long as you choose marinara or spaghetti sauce that’s carb-free. It’s also gluten-free and it can easily be made into a vegetarian entree.
Ingredient Notes
Zucchini: You’ll need four medium sized zucchini. Zucchini squash size can vary wildly, from pickle-sized to submarines. Look for zucchini that are roughly 8 inches long. Lean Ground Beef or Turkey: Ground chicken or Italian sausage are good options, too, or leave the meat out for a vegetarian dish. The ground meat is sautéed with Onion, seasoned with Salt and Pepper, and Minced Garlic. Marinara Sauce: Spaghetti sauce is fine, too. Use homemade or sauce from a jar. You’ll need about a cup. Ricotta Cheese, Egg, Parmesan Cheese: Stirred together for the creamy layer we all love in lasagna, seasoned with garlic powder, dried oregano, black pepper, fresh parsley and basil. Mozzarella Cheese: The lasagna boats are topped with a layer of melted mozzarella.
How to make lasagna zucchini boats
Prepare the zucchini squash. You don’t need to peel the zucchini. The tender dark green skin of zucchini is totally edible and contains lots of healthy antioxidants. Slice them lengthwise, stem to stern. Scoop out the insides, leaving a quarter inch rim. Discard what you scoop out. It will be mostly seeds. Put them, cut side down, on a paper towel to drain while you get the “stuffing” ready.
Make the meat sauce. Brown the meat in a skillet with onions, seasoning with salt and pepper. Add garlic and sauté briefly. Stir in spaghetti sauce.
Stir up the stuffing. Mix up the creamy ricotta stuffing. It’s pretty much the same as what you find in lasagna: ricotta, egg, Parmesan, and herbs.
Fill the boats. Now you’re ready to assemble the lasagna zucchini boats. Divide the ricotta mixture evenly between the eight zucchini halves, spreading it out from end to end.
Top that with the meaty sauce. Way easier than lasagna, right?
Bake. Put the boats into a baking dish and bake until the zucchini is tender, about 35 minutes. Top with mozzarella, and bake for a few more minutes.
Aren’t they beautiful? I just love these boats and I’m sure you will, too!
Recipe Variations
Meat options: Substitute Italian sausage or ground chicken for the ground beef. Cheese option: Replace the ricotta cheese with cottage cheese, if you like. Vegetarian: Stuffed zucchini make a perfect vegetarian entree. Simply leave out the ground meat. There’s plenty of substance and taste without the beef or turkey in this dish. Zucchini are very “stuffable.” Try pesto and cheese stuffed zucchini or boursin cheese stuffed zucchini as an appetizer, side dish, or light main course. Not into zucchini? Try my stuffed shells with meat (with pasta shells) or for something completely different, try stuffed butternut squash with quinoa, kale, and bacon.
Make-Ahead Ideas
Assemble the stuffed zucchini but don’t bake. Refrigerate for up to one day, covered tightly. Bake as directed, adding five minutes to baking time.
Storage & Reheating Tips
Refrigerate: Leftover zucchini boats can be refrigerated for up to 3 days. They are really good the next day! Reheat: Just microwave them on high in one minute increments (or push the reheat button) until heated through. Low carb and low calorie, with a non-assertive flavor, zucchini squash can be served in so many delicious ways, raw or cooked. Try one of these recipes! Interested in a weekly meal plan that includes this recipe? Take a look at my Meal Plan #10 and Meal Plan 74. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week! We add a new meal plan weekly.
