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Lasagna Stuffed Zucchini Boats
These easy lasagna zucchini boats are the perfect weeknight meal and one of my favorite ways to use zucchini! All the flavors of the classic lasagna without the extra carbs from the pasta, plus this version is a lot easier without all the traditional layering.
👥 8 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- mixing bowl
- skillet
- pan
📝 Preparation Steps
1
Preheat oven to 400 degrees. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats. Set aside.
medium zucchini ((2 1/2 lbs), sliced into halves through the length*)4(8.6 oz) part-skim ricotta cheese1 cup
2
In a mixing bowl stir together ricotta cheese, egg and 1 1/2 Tbsp of the parsley. Season lightly with salt and pepper. Stir in 1/2 cup of the mozzarella cheese and the parmesan cheese. Set aside.
(8.6 oz) part-skim ricotta cheese1 cuplarge egg1cups (5 oz) shredded mozzarella cheese1 1/4cup (1.5 oz) finely shredded parmesan cheese1/2cup roasted garlic marinara sauce (such as Classico)1 3/4
3
Heat 2 tsp of the olive oil in a large non-stick skillet over medium-high heat.
(8.6 oz) part-skim ricotta cheese1 cupolive oil, (divided)4 tsp
4
Crumble beef into pan, season with salt and pepper and cook, stirring occasionally and breaking up beef when stirring, until browned (there shouldn't be any excess fat but if you happened to use a fattier beef then just drain excess rendered fat).
5
Stir in marinara sauce and 1 Tbsp of the basil, remove from heat.
6
To assemble boats, brush both sides of of zucchini lightly with remaining 2 tsp olive oil and place in two baking pans (I used a 13 by 9 and a 9 by 9). Divide cheese mixture among zucchini spooning about 2 1/2 Tbsp into each, then spread cheese mixture into and even layer.
medium zucchini ((2 1/2 lbs), sliced into halves through the length*)4(8.6 oz) part-skim ricotta cheese1 cupolive oil, (divided)4 tsp
7
Divide sauce among zucchini adding a few heaping spoonfuls to each. Cover baking dishes with foil and place in oven side by side and bake in preheated oven ⏱️ 30 minutes.
medium zucchini ((2 1/2 lbs), sliced into halves through the length*)4(8.6 oz) part-skim ricotta cheese1 cup
8
Remove from oven, sprinkle tops with remaining 3/4 cup mozzarella, return to oven and bake until cheese has melted and zucchini is tender, about ⏱️ 5 minutes. Sprinkle tops with with fresh basil and parsley and serve warm.
(8.6 oz) part-skim ricotta cheese1 cupcups (5 oz) shredded mozzarella cheese1 1/4cup (1.5 oz) finely shredded parmesan cheese1/2cup roasted garlic marinara sauce (such as Classico)1 3/4medium zucchini ((2 1/2 lbs), sliced into halves through the length*)4chopped fresh basil, (plus more for garnish)1 Tbsp
Nutrition Facts
calories
226 kcal
fat Content
13 g
serving Size
1 serving
fiber Content
1 g
sugar Content
5 g
sodium Content
563 mg
protein Content
17 g
cholesterol Content
66 mg
carbohydrate Content
8 g
saturated Fat Content
6 g
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